Seafood and Sausage Gumbo
Categories: Pork & ham | SeafoodServes: 1 Servings
Ingredients:
- 1 ga Boiling water
- 1/2 pt Cold roux
- 1 pt Onions; chopped
- 1/2 pt Celery; chopped
- 1/2 pt Parsley; chopped
- 1/2 pt Bell pepper; chopped
- 1 1/2 lb Smoked sausage; ground or
- -sliced
- 4 lb Shrimp; peeled
- 1 lb Crabmeat
- 1 pt Oysters
- 2 pt Oyster water
- Salt and pepper to taste
- Cayenne pepper to taste
- Tabasco sauce to taste
- File to taste
- 3 c Rice; cooked
Instructions:
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
Posted to MC-Recipe Digest V1 #200
Date: Thu, 15 Aug 1996 06:07:27 -0400
From: billspa@icanect.net (Bill Spalding)
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