Chop green onions, onions, celery, parsley, okra, and garlic. Place in large (4 qt.) soup pan.
Add remaining ingredients except seafood.
Cook on low heat 2-3 hours.
Cook seafood last.
Serve with rice in soup bowls.
he light brown Cajun roux recipe but continue cooking until the
then discard all solids.
GUMBO: Combine the cayenne, white and
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
our grocery, please refer to recipe # 3252 by Candie Yoder or
Pour olive oil into a heated soup pot.
Saute the onion, bell pepper, and garlic in the oil until tender, but not over done.
Add celery seed.
Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
Bring to a boil and simmer about 10 minutes.
Stir in fish and cook for approximately 8 more minutes.
Add shrimp and cook for about 5 more minutes.
Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
Serve with a green salad and crusty bread and you have a full meal.
il until browned. Add to gumbo; stir well over low heat
he shrimp, crabmeat, okra, and gumbo file.
Cook/stir over
Gumbo should be a two day
egetable oil.
Add to gumbo and stir well for a
covered, for 10 minutes. Add seafood and parsley. Simmer, uncovered, about
salt, black pepper, bay leaves, seafood seasoning, and roux-thickened water
0 minutes before serving, add seafood and salt if necessary.
Combine all ingredients, except seafood.
Cook slowly for 1 1/2 hours.
Add seafood.
Cook slowly until done.
May eat over rice.
Serves 8 to 10.
up of the soup. Remove gumbo from heat and stir in
Melt 2 tablespoons of
margarine in saucepan; add flour and stir over heat until golden brown; set aside.
Melt 1/2 cup margarine separately; saute green peppers, onions and celery until tender.
Add tomatoes, stock, salt, pepper and garlic.
Bring to a boil.
Gradually stir in the flour mixture, stirring until well blended.
Simmer 15 minutes.
Add seafood and file; simmer 15 minutes more.
Served over rice is nice!
Serves 12 to 15.
Parboil seafood, reserving stock.
Make roux by browning flour in oil.
Add onion and garlic, stirring frequently until slightly wilted.
Add tomatoes, sauce, seafood stock and seasonings.
Stir well; simmer for about 20 minutes.
Add okra and additional stock or water, if necessary.
Bring to boil.
Add seafood; simmer another 10 minutes.
Serve over hot rice.
Brown flour in oil in large heavy pot slowly, stirring to make mahogany brown roux. Add chopped vegetables and saut until soft. Add tomato sauce, tomatoes, chicken stock, water, okra and seasoning. Stir and simmer about 45 minutes. Add seafood and cook another 20 to 30 minutes. Serve around scoop of hot rice. Offer file at table. Serves 8 to 10.
Make roux using small amount of cooking oil and flour.
Let brown well. Add green peppers, onions and celery.
Add water and cook approximately 15 minutes. Add hot sausage, tomatoes, tomato paste and bay leaves. Season to taste with salt and pepper. Add okra, gumbo file, shrimp and crabs.
Cook for 30 minutes until done.
0-15 minutes or until seafood is done.
Take out