Seafood Gumbo Recipe
Ingredients
| 2 pounds shrimp, shelled and cleaned | ||
| Green onions | 2 Bunch (100gm), chopped | |
| Onion | 1 Large, chopped | |
| Bell pepper | 1 To taste, chopped | |
| Celery | 2 Cup (16 tbs), chopped | |
| 1 cup cut okra | ||
| Tomatoes and green chilies | 1 Can (10oz), diced | |
| Tomato juice | 1 Can (10oz) | |
| Tabasco to taste | ||
| Crabmeat | 1 pound | |
| Roux | 4 Tablespoon | |
| Cooked rice | ||
Directions
Wash shrimp shells well; cook in large pot of water.
Boil for an hour or so adding water as needed to make a good shrimp broth.
Use this in place of water.
Saute vegetables in 2-4 tablespoons butter, or shrimp broth until tender; add tomatoes and juice.
Simmer about 20 minutes and add one can (48 oz.) water; simmer another 20 minutes and spoon roux mixture into gumbo soup stirring constantly to keep from lumping.
Add shrimp, crab, (or any seafood you prefer) and cook until shrimp are pink.
Roux: Melt 3 tablespoons butter in small saucepan.
Stir in 4 heaping tablespoons flour.
Stir constantly over medium high heat until it is a caramel brown, almost burning.
Add one cup of gumbo to roux, stirring well to blend, add to gumbo.
Boil for an hour or so adding water as needed to make a good shrimp broth.
Use this in place of water.
Saute vegetables in 2-4 tablespoons butter, or shrimp broth until tender; add tomatoes and juice.
Simmer about 20 minutes and add one can (48 oz.) water; simmer another 20 minutes and spoon roux mixture into gumbo soup stirring constantly to keep from lumping.
Add shrimp, crab, (or any seafood you prefer) and cook until shrimp are pink.
Roux: Melt 3 tablespoons butter in small saucepan.
Stir in 4 heaping tablespoons flour.
Stir constantly over medium high heat until it is a caramel brown, almost burning.
Add one cup of gumbo to roux, stirring well to blend, add to gumbo.
Chef
