Seafood Gumbo Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Flour | 3 Tablespoon | |
| Onions | 2 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz) | |
| Chicken broth | 1 Can (10oz), condensed | |
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Worcestershire sauce | 1 Tablespoon | |
| 1/4 teaspoon liquid red pepper seasoning | ||
| Crab meat | 1 pound | |
| Oysters | 1 Pint | |
| File powder | 2 Tablespoon | |
| Creole Boiled Rice | ||
Directions
MAKING
1 In a heavy kettle, make a roux (the flavor base for many Creole dishes) by melting butter or margarine; stir in flour. Cook, stirring constantly, over low heat, until flour turns a rich brown, about 15 minutes.
2 Stir in onion and garlic. Cook, stirring often until soft, about 10 minutes. Add tomatoes, chicken broth, water, salt, Worcestershire sauce, and pepper seasoning. Cover the kettle.
3 Simmer for 15 minutes to develop the flavors. Add crab meat and oysters with their liquor. Continue cooking, just until oysters are curled, about 5 minutes.
4 Sprinkle fill powder into gumbo and stir in to the thicken broth.
SERVING
5 Serve in deep bowls over creole boiled rice.
1 In a heavy kettle, make a roux (the flavor base for many Creole dishes) by melting butter or margarine; stir in flour. Cook, stirring constantly, over low heat, until flour turns a rich brown, about 15 minutes.
2 Stir in onion and garlic. Cook, stirring often until soft, about 10 minutes. Add tomatoes, chicken broth, water, salt, Worcestershire sauce, and pepper seasoning. Cover the kettle.
3 Simmer for 15 minutes to develop the flavors. Add crab meat and oysters with their liquor. Continue cooking, just until oysters are curled, about 5 minutes.
4 Sprinkle fill powder into gumbo and stir in to the thicken broth.
SERVING
5 Serve in deep bowls over creole boiled rice.
Chef
