Seafood Gumbo
All this needs is some good bread for a side.
INGREDIENTS:
2 lb shrimp
1 pint oysters
1/2 lb crabmeat, fresh or frozen
2 tbs oil
2 tbs flour
3 cup okra,
2 medium onions, chopped
1 can tomatoes
2 quart water
1 whole bay leaf
1 tsp salt
DIRECTIONS:
1. Peel shrimp before cooking & devein.
2. Over medium-low heat in a skillet, place flour in the oil and let cook, slowly, until the flour starts to brown.
3. Adjust heat so that the flour does not burn. You want the flour to turn dark brown, stir as needed but, keep the flour from burning.
4. When you are satisfied that the roux is as dark as possible without burning, add the cleaned shrimp to it for a few minutes, stiring constantly.
5. Set the shrimp/roux mixture aside. Smother okra in another 2 tsp of oil, along with the chopped onions.
6. Add can of tomatoes when the okra is nearly cooked. Then add water, bay leaf, garlic, salt and pepper.
7. Add shrimp and roux to this mixture and let cook slowly for 20-30 minutes.
8. Add oysters and crabmeat, cook for another 10-15 minutes.
Prep: 15 minutes
Cook: 60 minutes
Serves: 6