gumbo-sausage and seafood
 
recipe by :betty fussell 
serving size : 10 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2 cup  onions -- chopped
1 cup  green bell pepper -- chopped
1 cup  celery -- chopped
1-1/2 lb.  fresh or frozen okra -- sliced into 1/4'
  rounds
2 Tbsp  fresh parsley -- minced
3 tsp  salt
2   bay leaves -- crushed
1 clove  garlic -- mashed
1-1/2 tsp  cayenne pepper
1 tsp  fresh ground black pepper
1 tsp  white pepper
1/2 tsp  thyme
3-1/3 cup  vegetable oil
3/4 cup  flour
1 lb.  smoked sausage -- sliced into 1/4'
  rounds
8 cup  fish stock
1 lb.  medium-size shrimp
2 cup  oysters
12 oz.  lump crabmeat
1/2 cup  chopped tops of green onion
  tabasco sauce -- optional
4 cup  cooked long grain white rice
 
in a medium mixing bowl combine the vegetables with the seasonings, mix 
well and set aside. 
in a large dutch oven, over medium heat, heat the vegetable oil and add 
the flour. cook, stirring constantly, until the flour browns and turns the 
color of dark chocolate, about 30 minutes. add the vegetables and cook 3 
minutes, stirring to keep from scorching. add sausage, then gradually add 
stock, stirring continuously, until stock begins to boil. reduce heat and 
simmer until gumbo is thickened and vegetables are soft, about 1 hour. 
add shrimp, oysters, crab meat and green onions. return back to a simmer 
and remove from heat. cover and let sit 10 minutes. taste for seasoning and 
add tabasco, if using. 
place some rice in a bowl and ladle gumbo over rice or serve rice and 
gumbo separately. 
 
 
 
* exported from mastercook * 
 
 
(ID: 74257) Mirror: rec.food.recipes: Fri, Apr 29, 2005


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