Seafood & Sausage Gumbo Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 gallon: Boiling water,
1/2 pint: Cold roux,
1 pint: Onions, chopped
1/2 pint: Celery, chopped
1/2 pint: Parsley, chopped
1/2 pint: Bell pepper, chopped
1 1/2 lbs: Smoked sausage, ground or
Sliced,
4 lbs: Shrimp, peeled
1 lbs: Crabmeat,
1 pint: Oysters,
2 pint: Oyster water,
Salt and pepper to taste,
Cayenne pepper to taste,
Tabasco sauce to taste,
File to taste,
3 cup: Rice, cooked
Directions:
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
Source from luhu.jp
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
Source from luhu.jp