Southern Seafood Gumbo
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
- lemon juice
- 1 green bell pepper chopped
- red pepper flakes to taste
- 2 tb salt
- tabasco sauce to taste
- 1 c all-purpose flour
- 2 garlic minced
- 1/4 ts rosemary
- 2 qt chicken stock
- 1/2 c worcestershire sauce
- 1 pt oysters
- 1 bn green onions chopped
- 4 lb shrimp
- 1 ts brown sugar
- 2 qt water
- 8 stalks celery chopped
- 4 sl crumbled bacon (i use the 1#
- 1/2 c parsley chopped, about
- 1/2 c catsup
- 1 bay leaves (up to 2)
- 1 lg slice ham chopped
- 2 lb cooked crabmeat
- rice cooked
- 1 c cooking oil (or bacon grease
- 2 lb sliced okra
- 1 lg ripe tomato chopped
- 3 lg onions chopped
- 2 c chicken cooked, chopped
- 1/4 ts thyme
- 2 tb shortening
- Carbohydrate 603.302843676763 g
- Cholesterol 4695.8967145 mg
- Fat 510.784179149392 g
- Fiber 65.2035532996796 g
- Protein 925.717901280252 g
- Saturated Fat 97.7566150198418 g
- Serving Size 1 1 Serving (12175g)
- Sodium 25499.3442577419 mg
- Sugar 538.099290377083 g
- Trans Fat 39.9355160281165 g
- Calories 10716 calories
Heat oil in heavy iron pot over medium heat. Add flour very slowly, stirring constantly with a wooden spoon until roux is medium brown. This will take from 30 to 40 minutes. Add celery, onions, green onions, green pepper, garlic, and parsley;cook an additional 45 minutes to an hour, stirring constantly. (you may cut cooking time at this stage, but gumbo wont be as good.) Fry okra in 2 tablespoons shortening until brown. Add to gumbo and 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 chicken stock and water, Woster sauce, tabasco, catsup, tomato, salt, bacon, ham, bay leaves, thyme, rosemary, and red pepper flakes. Simmer for 2 1/2 to 3 hours. About 30 minutes before serving time, add cooked chicken, crabmeat, and shrimp; simmer for 30 minutes. Add oysters during last 10 minutes of simmering period. Add brown sugar. Check seasonings and add more if needed. A bit of lemon juice may be added at the very last, if desired. Put a generous amount of hot, cooked rice in soup bowls; spoon gumbo over the rice and serve at once. Yield: 12 large servings. Posted to EAT-L Digest 01 Oct 96 From: Russ Orso <Russomg@AOL.COM> Date: Wed, 2 Oct 1996 05:10:56 -0400
