Shelly's Recipe

Seafood Gumbo

Category: Soups

1/2 cup flour
1/2 cup olive oil
2 heads garlic, broken into cloves and peeled
2 onions, coarsely cut up
2 bell peppers, chopped
1 cup celery, chopped
3 quarts fish stock (or chicken stock)
1/4 bunch fresh parsley, chopped
2 bay leaves
6 ounces Tomato Paste
1 teaspoon cayenne pepper
Creole seasoning, to taste
Salt and pepper, to taste
Tabasco, to taste
Sliced okra, as much as you like
1 pound shrimp, tail off
2 dozen oysters, with juice
1 pound crawfish tail meat
1 pound Andouille sausage, cut up
1 pound Lump Crab Meat
1 can oyster stew
catfish nuggets, cooked
file gumbo, for garnish (minced sassafras leaves)

1. In a large stock pot, make a roux with olive oil and flour. Add the Trinity (onions, celery, bell pepper) and saute 15
minutes stirring frequently.

2. Add fish stock, stir into the roux, and bring to a boil.

3. Add remaining ingredients, EXCEPT seafood. Bring to a boil, then turn heat down to a simmer. Cook 1 1/2 hours at a slow
simmer.

4. Add seafood and continue to simmer for another 15 minutes. Serve over rice or potato salad and garnish with filet gumbo.

Servings: 20