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| Seafood Gumbo #2 Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
3/4 cup cooking oil
3/4 cup flour
1 cup onions; chopped
3 cloves garlic; chopped finely
1 cup celery; chopped
1/2 cup bell pepper; chopped
1/2 lb sausage pieces (optional)
1 can (8-oz) tomato sauce
2 quart water
2 can (no. 2) sliced okra with tomato sau; ce
2 can (small) crabmeat; or fresh
2 quart water
2 bay leaves
2 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon thyme
1 1/2 lb fresh or frozen shrimp; peeled
1/2 cup chopped green onion
1/2 cup chopped parsley
1 pint oysters (optional)
Cooking Directions:
Make a dark roux by blending flour in oil on a low heat. Stir constantly until a dark color. Add onion, garlic, celery and green pepper; simmer until transparent. Add sausage, tomato sauce and enough water to make consistency of thick gravy. Transfer to a larger boiler. Add okra, crabmeat, seasonings and remaining water. Bring to a boil and simmer until thick. Add shrimp, green onion, parsley and oysters; cook 20 minutes, or until shrimp are done. Don't overcook. Serve over fluffy rice. Serves 12. May be frozen if oysters are omitted.
PART 1 OF 2
From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
soups
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