Michael's Seafood Gumbo

Ingredients

• 1 C flour
• 1 C oil
• 3-4 lbs head-on shrimp
• 1 lb crawfish tails (peeled)
• 2 onion, chopped
• 1 stalk celery, chopped
• 1 bell pepper, chopped
• 1 can Rotel tomatoes
• 6 green onion
• 1 tbs parsley
• 2-3 tsp salt
• ½-1 tsp red, blk, white pepper
• 1 tsp garlic powder
• To taste: Tabasco sauce, Louisiana hot sauce, Crab boil

Directions

1. Make Shrimp Stock: Peel shrimp, reserving heads and shells. Cover shells and heads with water and boil ~2 hours to yield about 2 quarts stock. Strain twice to remove sediment.
2. Make Roux: Cook oil and flour to a dark brown roux. Add onions, bell pepper, and celery; remove from heat and stir regularly until the mixture cools slightly.
3. Build Gumbo Base: In a stockpot, heat shrimp stock with garlic powder. Whisk in the roux, then add Rotel tomatoes and ½ tsp each Louisiana hot sauce, Tabasco, and crab boil. Simmer 45 minutes.
4. Add Seafood: Stir in shrimp, crawfish, and remaining seasonings. Simmer 10 minutes.
5. Finish: Add parsley and green onions and simmer 5 minutes more.
6. Serve: Top with gumbo filé and serve hot over rice.

The Gumbo Page