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  Seafood gumbo 3
 
Yield: 1 Servings
 
3 lb Fresh shrimp      2 lb Lump crabmeat
3 c Cooking oil      3 c Celery -- chopped
3 tb Garlic -- chopped      1 cn Tomato juice -- 8 oz.
3 tb Black pepper      1 ga Water
1 c Green onions -- chopped      2 pt Oysters
4 1/2 c All-purpose flour      2 c Bell pepper -- chopped
8 c Onion -- chopped      3 cn Whole tomatoes with juice --
14 Oz Hand-squeezed      3 tb Salt
2 ts Cayenne pepper      3/4 c Parsley -- chopped
3 c Rice -- cooked
 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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