|
|
Seafood Gumbo I
 | 2 lbs. shrimp, peeled and de-veined |
| 3/4 cup crabmeat |
| 4 cups okra, sliced |
| 1 onion, chopped |
| 1/2 bell pepper, chopped |
| 1/2 lb. crab claws |
| 1 sm. chicken |
| 1 lb. sausage |
| 1 can tomatoes |
| 3 tbsp. flour |
| 3 tbsp. oil |
| 4 qts. water |
| Salt and pepper to taste |
Make roux by cooking flour and oil until golden brown. Add water,
onions, okra, salt, pepper, bell pepper, tomatoes, and stir. When mixture
comes to a boil, lower fire and add meats. Cook over low fire until
chicken is tender. Add sausage when chicken is almost done, then continue
cooking until both are done. Serve over rice.
Seafood Gumbo II
| 2 lbs. shrimp, peeled and de-veined |
| 4 tbsp. oil |
| 4 tbsp. flour |
| 3 cups okra, sliced |
| 3 onions, chopped |
| 2 tbsp. oil |
| 1 can whole tomatoes |
| 2 qts. water |
| 1 bay leaf |
| 3 cloves garlic, chopped |
| 1 lb. crabmeat |
| Salt and red pepper to taste |
Make roux by browning flour in 4 tbsp. oil until dark brown. Add shrimp
and stir well for a few minutes. Set aside. In heavy saucepan or
black iron pot, heat 2 tbsp. oil. Add okra and cook until okra is tender
and beginning to brown. Stir often to prevent sticking during this
process. Add onions, tomatoes, bay leaf, and garlic. Add salt and
pepper. Stir well. Add shrimp and cook for 30 minutes to 1
hour. Add crabmeat and cook for an additional 30 to 35 minutes.
Serve over rice.
|
|
Louisiana Lagniappe is a "dot
bomb" survivor. We have been online since
'99.
100% satisfaction guarantee.
Personal information is never shared
or sold!
|
|
