SEAFOOD GUMBO

Preparation Time:  10 Minutes                              

Cooking Time:  45 Minutes

Make Ahead:  This recipe is not
recommend to be prepared ahead
of time.

Serves 6

Saltine crackers and a fresh tossed
green salad are the perfect partners
to this delicious gumbo.

SHOPPING LIST

Celery, Tomatoes, Okra, Hot Pepper Sauce, Shrimp, Crabmeat, Oysters,
Butter, Flour, Onions, Garlic, Worcestershire Sauce, Rice

INGREDIENTS

5 tablespoons butter
6 tablespoons flour
2 onions, chopped
1 1/2 cups chopped celery
2 cloves garlic, chopped
1 can chopped tomatoes (28 ounce size)
6 cups water
1/2 teaspoon hot pepper sauce
1 package frozen okra (16 ounce size)
2 pounds uncooked medium shrimp, peeled and deveined
1 pound crabmeat
1 pint oysters (optional)
2 tablespoons worcestershire sauce
6 cups hot cooked rice

  1. Melt the butter in a large pot over a medium high heat and add flour.  Sit until mixture browns (about 10 minutes).
  2. Add onions, celery and garlic to the pot and cook for 5 minutes.  Add undrained tomatoes, water and hot pepper sauce.  Simmer for 10 minutes.
  3. Add okra and simmer about 20 minutes.
  4. Add shrimp, crabmeat and oysters to the pot and cook until the shrimp are pink and the oysters are firm (about 10 minutes).  Add worcestershire sauce and stir well.  Serve the gumbo over hot rice in bowls.

VARIATION

For a real Louisiana touch, use bacon drippings in place of the butter.

EXPRESS COOKING

Save lots of time by using shrimp that has already been shelled.  You can find them either frozen or in the seafood section of your supermarket.

MONEY SAVING TIPS

Shrimp is priced by size and the larger shrimp cost considerably more.per pound.  to save money, use small shrimp (around 30 to 40 per pound) and still get all the wonderful flavor of this Creole favorite.

         

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