WetLeather Recipe Database - food for bikers

Name:	Seafood Gumbo	Contributor:	Rhonda Paukstis
Description:	Louisiana seafood gumbo	Posted:	2006-05-29
Key words:	gumbo, seafood, louisiana, cajun	Category:	Soups
ID:	784	Updated:	2006-11-15 10:20:55
Ingredients:	5 lb peeled shrimp, cut in thirds 2 c okra, sliced thin 1 large white onion, chopped fine 3 c minced green onions 2 c celery, chopped fine 1/2 c bell pepper, cut fine 2 or 3 garlic cloves, mashed 1 c cooking oil, divided 1/2 c flour 2 cans chicken broth 8 c boiling water 2 Tbsp salt 1 tsp black pepper 1/3 c catsup 1 Tbsp Worcestershire sauce 1 tsp Seafood Seasoning, or to taste Crabmeat: 2 packages frozen Alaskan King Crab or 2 cans, fresh or frozen, white lump crab Rice, cooked
Preparation:	First of all, Gumbo should be a two day affair. Peel and cut your shrimp and chop your vegetables on one; cover and refrigerate them. The next day, making the Gumbo will be a happy thing. Start with two heavy iron skillets. In one, start the roux by combining 1/2 c oil and 1/2 c flour over a low fire, KEEP THE FIRE LOW, stirring constantly. It usually takes an hour and 15 minutes to make a roux. Stir it until it becomes brown and flour sort of separates from the oil. At the same time, in the second skillet, put in the remaining 1/2 c oil and saute the okra and white onions until they are wilted. Add the rest of the chopped vegetables with salt and pepper and stir them until they are wilted and soft. When the roux is brown, add it to the vegetables and mix well. Transfer all to a large soup pot. Add the chicken broth, boiling water, and all of the seasonings. Let this simmer for about 1 hour. Cook the shrimp in a saucepan with 1/2 c boiling water and 1 Tbsp salt until they are pink. Add the shrimp and the water to the Gumbo. Remove from the fire. Last of all add the crabmeat, as much or as little as you want. Serve over rice that has been sprinkled with chopped green onions. Bon appetit!
Notes:	Adapted from The Cotton Country Collection, Junior League of Monroe.
Equipment: