Seafood gumbo 3

1 Servings

Ingredients

Quantity Ingredient
3 pounds Fresh shrimp
2 pounds Lump crabmeat
3 cups Cooking oil
3 cups Celery -- chopped
3 tablespoons Garlic -- chopped
1 can Tomato juice -- 8 oz.
3 tablespoons Black pepper
1 gallon Water
1 cup Green onions -- chopped
2 pints Oysters
4½ cup All-purpose flour
2 cups Bell pepper -- chopped
8 cups Onion -- chopped
3 cans Whole tomatoes with juice --
14 Oz
Hand-squeezed
3 tablespoons Salt
2 teaspoons Cayenne pepper
¾ cup Parsley -- chopped
3 cups Rice -- cooked

Directions

Make a roux by stirring flour and cooking oil until a well-browned peanut butter color, not burned. When roux is made, add onion, bell pepper, celery and garlicup Cook, stirring until vegetables are limp, being careful not to burn. Add hand-squeezed tomatoes, tomato sauce, salt and peppers. Cook and stir until well-blended. Add water and cook 50 minutes. Turn off heat. Let sit until ready to serve. Just before serving, bring to a light bubble. If too thick, add more water. Add shrimp. Cook 10 minutes. Add parsley, green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over cooked rice. Festival: Fest For All; May 20-21, 1995. Recipe: Ralph & KacoO's Restaurant.

Recipe By : Plantation Country Recipes

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