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Ron Viola's Shipwrecked Seafood Gumbo




Source of Recipe


Buddy Cookbook


List of Ingredients




1/2 cup salad oil
1/2 cup flour
1 large onion, chopped
2 - 3 garlic cloves, minced
1 (1-pound) can tomatoes, undrained
11/2 pounds frozen okra or equivalent fresh
Oil for frying okra
2 quarts hot water
31/2 tablespoons salt
3/4 teaspoon red pepper
1 large bay leaf
1/4 teaspoon thyme
8 - 10 allspice berries
Few grains red chile pepper
2 pounds headless raw shrimp, peeled
1 pound claw crabmeat, picked
1 pint oysters
1/2 cup chopped green onions
1/2 cup chopped parsley

Recipe



Using flour and oil, make a very dark roux in a large heavy pot. Add onions and garlic. Cook slowly until onions are transparent. Add tomatoes and cook on low heat until oil rises to the top (about 30 minutes), stirring frequently. In separate skillet, fry okra in oil on moderately high heat, stirring constantly until okra is no longer stringy. Add the okra to the other mixture; stir and simmer about 10 minutes. Add water, salt and red pepper. Simmer partially covered for 45 minutes. Add other seasonings and simmer an additional 20 minutes, then add shrimp and simmer 15 minutes; then add crabmeat, simmering 15 minutes more. Add the oysters the last 5 minutes of cooking. Taste carefully for seasoning, adding more if necessary. Remove from fire and stir in green onions and parsley. Serve over rice. Variations may be made by adding different seafood, sausages, or poultry. Serves 8 - 10.