Louisiana Seafood Gumbo
Source of Recipe
Recipe courtesy Celie Robin
Recipe Introduction
Serving suggestion: with rice or as a soup
List of Ingredients
Olive oil, for sauteing
1 1/2 medium-sized onions, coarsely chopped
1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
8 cloves garlic, finely chopped
1/2 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
6 tomatoes, roughly chopped
Stock, recipe follows
1 pound shrimp heads reserved for stock
2 or 3 crabs, cleaned,and chopped into chunks
Lemon slices
Chopped green onions
Recipe
Roux:
1/2 cup flour
Olive oil
Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.
Stock:
9 cups water
Shrimp heads
1 stalk celery
1/2 lemon
1 bay leaf
3 basil leaves
Creole seasoning (recommended: Dash)
Salt and freshly ground black pepper
Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.
Yield: 6 servings
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