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Seafood gumbo 3
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| Artist: |
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| Categories: |
Creole & Cajun, Exotic, Gumbos & Stews, Seafood, Southern, Stews |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Fresh shrimp | | 2
| lbs | Lump crabmeat | | 3
| cup | Cooking oil | | 3
| cup | Celery -- chopped | | 3
| tbsp | Garlic -- chopped | | 1
| can | Tomato juice -- 8 oz. | | 3
| tbsp | Black pepper | | 1
| gal | Water | | 1
| cup | Green onions -- chopped | | 2
| pint | Oysters | | 4 1/2
| cup | All-purpose flour | | 2
| cup | Bell pepper -- chopped | | 8
| cup | Onion -- chopped | | 3
| can | Whole tomatoes with juice -- | | 14
| | Oz | | | Hand-squeezed | | 3
| tbsp | Salt | | 2
| tsp | Cayenne pepper | | 3/4
| cup | Parsley -- chopped | | 3
| cup | Rice -- cooked |
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Procedures:
| 1 | Make a roux by stirring flour and cooking oil until a well-browned peanut butter color, not burned. | | 2 | When roux is made, add onion, bell pepper, celery and garlicup cook, stirring until vegetables are limp, being careful not to burn. | | 3 | Add hand-squeezed tomatoes, tomato sauce, salt and peppers. | | 4 | Cook and stir until well-blended. | | 5 | Add water and cook 50 minutes. | | 6 | Turn off heat. | | 7 | Let sit until ready to serve. | | 8 | Just before serving, bring to a light bubble. | | 9 | If too thick, add more water. | | 10 | Add shrimp. | | 11 | Cook 10 minutes. | | 12 | Add parsley, green onions, oysters and crabmeat. | | 13 | Cook 5 minutes more. | | 14 | It is important not to overcook the seafood. | | 15 | Serve immediately over cooked rice. | | 16 | Festival: fest for all; may 20-21, 1995 |
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