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1-1/2 cup of finely diced bell pepper (any combination of colors)
1-1/2 cup of finely diced celery
2 cup of finely diced onion
1/4 cup of minced garlic
2 cups of finely diced green onion
1/4 cup of finely diced parsley
1 pound of sliced okra
1 cup of vegetable oil
2/3 cup of flour
2 pounds of shrimp
6 oz (1 can)of lump crab meat
14 oz (1 pack) of sliced smoked link sausage
8 cups of chicken stock
8 oz can of tomato sauce
1-1/3 cup of rice
Creole seasoning
Pepper
Heat oil in skillet and brown sausage.
Remove sausage and cook okra until the okra is no longer showing evidence of stringiness when stirred.
Remove okra and pour off the oil.
Mix 2/3 cup of the oil with 2/3 cup of flour over medium heat and stir constantly until the roux becomes a nice caramel color. Reduce heat to medium low and stir constantly until the roux is the color of chocolate.
Add onions and stir for a few minutes.
Add celery and bell pepper and continue to cook until the vegetables are clear.
Add 2 cups of stock and okra and bring to slow boil,
Add parsley and green onions and cook until they meld into the mix about 15 minutes.
Add 6 cups of stock, tomato sauce and the sausage and simmer for 30 minutes.
Taste about 15 minutes into simmer and add seasoning and pepper to taste.
Add lump crab and shrimp and cook till shrimp are pink.
Be sure and have the boiled rice ready when the Gumbo is complete.
Bring the rice, 1 teaspoon of salt and 2-2/3 cup of water to a boil.
Reduce heat and cover for 14 minutes.
Remove from heat.
Fluff rice and cover for 5 minutes.
You may choose to make more rice depending on your preference.
Place a portion of rice in a bowl and ladle on Gumbo.
Makes about 10 servings.
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Fantastic Seafood Gumbo
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Category: Recipes
Prep Time: Cook Time: Total Time:
1-1/2 cup of finely diced bell pepper (any combination of colors)
1-1/2 cup of finely diced celery
2 cup of finely diced onion
1/4 cup of minced garlic
2 cups of finely diced green onion
1/4 cup of finely diced parsley
1 pound of sliced okra
1 cup of vegetable oil
2/3 cup of flour
2 pounds of shrimp
6 oz (1 can)of lump crab meat
14 oz (1 pack) of sliced smoked link sausage
8 cups of chicken stock
8 oz can of tomato sauce
1-1/3 cup of rice
Creole seasoning
Pepper
Heat oil in skillet and brown sausage.
Remove sausage and cook okra until the okra is no longer showing evidence of stringiness when stirred.
Remove okra and pour off the oil.
Mix 2/3 cup of the oil with 2/3 cup of flour over medium heat and stir constantly until the roux becomes a nice caramel color. Reduce heat to medium low and stir constantly until the roux is the color of chocolate.
Add onions and stir for a few minutes.
Add celery and bell pepper and continue to cook until the vegetables are clear.
Add 2 cups of stock and okra and bring to slow boil,
Add parsley and green onions and cook until they meld into the mix about 15 minutes.
Add 6 cups of stock, tomato sauce and the sausage and simmer for 30 minutes.
Taste about 15 minutes into simmer and add seasoning and pepper to taste.
Add lump crab and shrimp and cook till shrimp are pink.
Be sure and have the boiled rice ready when the Gumbo is complete.
Bring the rice, 1 teaspoon of salt and 2-2/3 cup of water to a boil.
Reduce heat and cover for 14 minutes.
Remove from heat.
Fluff rice and cover for 5 minutes.
You may choose to make more rice depending on your preference.
Place a portion of rice in a bowl and ladle on Gumbo.
Makes about 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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