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Southern seafood gumbo

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Ingredients/Components

salt - 1 tsp
water - 1 qt
vegetable oil - 1/2 c
all-purpose flour - 1/2 c
clove garlic, minced - 1 item
Worcestershire sauce - 1/4 c
catsup - 1/4 c
chicken broth - 1 qt
small tomato, chopped - 1 item
hot cooked rice - 1 item
hot sauce - 1 tsp
stalks celery, chopped - 4 item
crabmeat - 1 lb
red pepper - 1/4 tsp
medium onions, chopped - 2 item
small green pepper, chopped - 1 item
cooked chicken, chopped - 2 c
large shrimp, peeled and deveined - 2 lb
okra, sliced - 1/2 lb
small ham slice, chopped - 1 item
container fresh oysters, undrained - 1 (12

How to make southern seafood gumbo:

Combine 1/2 cup oil and flour in a large Dutch oven; cook over medium heat, stirring constantly until roux is caramel colored, about 15 to 20 minutes. Stir in celery, onion, green pepper and garlic. Cook an additional 45 minutes, stirring occasionally. Fry okra in 1 tablespoon hot oil until browned. Add to gumbo; stir well over low heat for a few minutes. At this stage, the mixture may be cooled, packaged and frozen or refrigerated for later use. Add broth and next 8 ingredients; simmer 2 1/2 hours. Stir occasionally. Add shrimp, chicken, crabmeat and oysters, if desired, during the last 10 minutes of simmering period. Serve over hot rice. Yield: 14 cups; 10 to 12 servings.

Recipe categories: Main dish, Gumbo, Stew.

Rating:

3.3

Average rating: 3.3, total votes: 6

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