Paul prudhomme's seafood gumbo

12 Servings

Ingredients

Quantity Ingredient
2 cups Chopped onions
1½ cup Chopped green bell peppers
1 cup Chopped celery
1 cup Chopped okra (optional)
2 Whole bay leaves
2 teaspoons Salt
½ teaspoon Pepper
½ teaspoon Red pepper
½ teaspoon Thyme
¼ teaspoon Oregano
¾ cup Vegetable oil
¾ cup Flour
1 can Chicken broth or shrimp stock (up to)
5 cups Water
1 tablespoon Minced garlic
1 Dozen oysters
¾ pounds Crabmeat
½ pounds Andouille or Polish sausage; cut up
2 pounds Shrimp; deveined and shelled (can use heads and shells to make stock to replace chicken broth)

Directions

SPICES

ROUX

REMAINDER

Date: Sat, 17 Feb 1996 08:17:04 -0600 From: Judy Howle <howle@...>

I thought some of ya'll who don't have his LOUISIANA KITCHEN cookbook might like to have these recipes and I already had them typed. I agree with everyone else who raves about his recipes. They can't be beaten! I have made the gumbo numerous times, and crawfish etouffee is one of the best things I have EVER eaten! I will have to type it later, though. And the blackened fish (I use catfish, BTW, cooked inside, sauteed really) is outstanding. In fact, I am making it tonight! Enjoy! My adaptation of: PAUL PRUDHOMME'S SEAFOOD GUMBO.

Heat oil and flour in microwave in heatproof glass bowl or meas. cup, on high, stirring every 2 min., until med-dark brown. Be very careful as this gets extremely hot!! If you are a traditionalist, make the roux in a skillet stirring constantly until me-dark brown. Put in large pot. Saute onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add broth, water, seasonings, garlic, okra, stirring well. Cook 1-¾ hrs. Add sausage and cook 15 minutes. Add seafood and cook another 10 minutes. Serve over hot rice.

CHILE-HEADS DIGEST V2 #243

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