When you go to a restaurant in Louisiana and order a Seafood Gumbo, you are convinced that nothing could be better, and you are right. You do well to order it, and this is how it's prepared.
SEAFOOD GUMBO
6 tablespoons prepared roux
1 lb. shrimp, peeled
1 lb. crabmeat
1 pint shucked oysters
2 large onions, chopped
1 medium bell pepper, chopped
� stalk celery, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons hot sauce
1 tablespoon Creole seasoning
Salt and Pepper to taste
About 1 gallon of water
Using a large pot, over a low heat, stir the roux mixture alone with the onions, bell peppers and celery until onions look transparent.
Add shrimp, oysters and crabmeat. Raise the heat to medium and watch carefully.
Add water. Once it starts to boil, add the hot sauce, Creole seasoning, salt and pepper to taste.
Cook this for about one hour on low heat. Stir occasionally. Serve with hot, fluffy white rice.
I always make sure that I have some fresh homemade potato salad to go with this dish.
Now you know about the Seafood gumbo, but there are so many other gumbos that are indeed delicious. To name a few, there's Chicken and Sausage, Chicken and Okra, Shrimp and Sausage, Shrimp, and so many more. The list goes on and on. If it's edible, we can make a gumbo out of it!
Great Times!
