Seafood Gumbo
Be the first to rate this recipe
A french take on seafood gumbo, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 qt. water
- 1/2 c. chopped onion
- 1 clove garlic, chopped
- 1 lemon, sliced
- 1 tsp. salt
- 1/2 box crab boil
- dash of Louisiana hot sauce
- 2 lb. washed clean, deveined shrimp tails
- 1/2 c. chopped onions
- 1/4 c. bell pepper
- 1/4 c. celery
- 1 Tbsp. minced parsley
- salt to taste
- hot sauce to taste
- 2 small cans tomato sauce
- 1 can crab meat or lobster
- 1/2 pt. oysters
Method
Boil 2 quarts water to which has been added the next 6 ingredients.
Add shrimp tails; cook on medium heat until shrimp turn pink.
Remove shrimp; save stock.
Make a dark roux of next 4 ingredients.
Keep roux soft; add shrimp stock, salt, hot sauce and tomato sauce.
Simmer until tomato color is dark.
Add shrimp and crab meat or lobster with oysters.
Serve over hot rice.
Rate:
