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Seafood & sausage gumbo

Yield: 1 Servings

1 ga Boiling water      1/2 pt Cold roux
1 pt Onions -- chopped      1/2 pt Celery -- chopped
1/2 pt Parsley -- chopped      1/2 pt Bell pepper -- chopped
1 1/2 lb Smoked sausage -- ground or Sliced      4 lb Shrimp -- peeled
1 lb Crabmeat      1 pt Oysters
2 pt Oyster water

Salt and pepper to taste Cayenne pepper to taste Tabasco sauce to taste File to taste 3 c Rice -- cooked If roux is hot dissolve in cold water. Boil for approximately 1/2 hour and then add onions celery parsley and bell pepper and boil for an additional 1/2 hour. Add sausage shrimp crabmeat oysters and oyster water. Add seasonings. Boil for an additional hour at a low boil turn off heat and let stand for approximately 5 minutes. Skim excess fat and add file if desired and serve over cooked rice. Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15 1995 Recipe: John Noel Recipe By : New Orleans Recipes

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Asian Recipes » Indian Recipes » Mexican Recipes
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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More