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SEAFOOD GUMBO 2 lb. peeled and deveined shrimp 1/2 pt. oysters 1 c. chopped celery 2 c. chopped onions gumbo filet 1/2 tsp. parsley 1/2 lb. filed fish 1/2 c. flour 4 cloves minced garlic 1 gal. water 1/2 c. oil Make roux with the oil and flour called for. Add onions and celery to roux. Cook until onions are wilted, then add water and garlic. Cook in heavy uncovered pot over medium heat. Add shrimp, parsley and fish to mixture. Cook another 10 to 15 minutes, then add oysters to the gumbo, then let come to a boil. Serve in soup plates over cooked rice. Roux: 1 c. cooking oil 1 c. flour Put oil in heavy pot over medium heat. When oil is hot, add flour gradually. Lower heat. It is very important that you keep stirring constantly. After flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. When roux is a golden brown, pour into another pot so it won't turn dark. When making roux for gumbo, use 1 1/2 cups of oil and 1 1/2 cups flour. Always pour off excess oil so gumbo will not be too rich. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |