New Orleans Seafood Gumbo

Ingredients

• 1 C oil
• 1 C flour
• 2 large onion, chopped
• 2 ribs celery, chopped
• 1 large bell pepper, chopped
• 1 C chopped okra
• 3 peeled and seeded tomatoes
• 2 lbs shrimp, peeled
• 1 lbs white lump crabmeat
• 1 qt oysters
• 2 tsp garlic powder
• 2 tsp hot sauce
• 2 tbs peanut oil
• 1 tbs vinegar

Directions

1. Make Roux: Cook oil and flour until a dark brown roux forms. Remove from heat.
2. Add Trinity: Stir in onions, bell pepper, and celery, mixing constantly until the roux cools slightly.
3. Simmer Base: In an 8-qt stock pot, heat water and add garlic powder, oyster juice, and the roux. Bring to a boil, then simmer 45 minutes. (Add sliced okra at this stage if using.)
4. Add Seafood: Add seafood and seasonings; simmer 15 minutes.
5. Finish: Stir in green onions, parsley, and Tabasco and simmer 10 minutes more.
6. Serve: Serve over rice, topped with gumbo filé.

The Gumbo Page