Seafood Gumbo II

Serves: 9
Total Calories: 371


1/2 cup vegetable oil
1/2 cup flour
1 large onion, chopped
2 garlic cloves, minced
1 (1-pound) can tomato, undrained
1 1/2 pounds frozen okra or equivalent fresh
Oil for frying okra
2 quarts hot water
3 1/2 tablespoons salt
3/4 teaspoon red pepper
1 large bay leaf
1/4 teaspoon thyme
8 allspice berries
1 Few grains chile pepper
2 pounds headless raw shrimp, peeled
1 pound claw crab meat, picked
1 pint oyster
1/2 cup chopped green onion
1/2 cup chopped parsley


Make a very dark roux with oil and flour in a large heavy pot. Add onion and garlic. Cook slowly until onions are transparent. Add tomatoes, and cook on low heat until oil rises to the top (about 30 minutes), stirring frequently. In separate skillet, fry okra in oil on moderately high heat, stirring constantly until okra is no longer stringy. Add the okra to the other mixture; stir and simmer about 10 minutes. Add water, salt and pepper. Simmer partially covered for 45 minutes. Add other seasonings and simmer an additional 20 minutes, then add shrimp and simmer 15 minutes; then add crabmeat, simmering 15 minutes more. Add the oysters the last 5 minutes of cooking. Taste carefully for seasoning, adding more if necessary. Remove from fire and stir in green onions and parsley. Serve over rice. Variations may be made by adding different seafoods, sausages, or poultry.

Fun Fact: Louisiana is a fisherman’s paradise. Lakes, rivers, streams, bayous, and the Gulf of Mexico are all abounding with fish that seem anxious to jump onto your hook! The Atchafalaya Basin is a magnificent 800,000-plus-acre natural swampland, and Toledo Bend Reservoir is a 186,000-acre bass fishing paradise. One cannot go very far in Louisiana without coming upon a great place to fish.

Nutritional Facts:

Serves: 9
Total Calories: 371
Calories from Fat: 142

This Seafood Gumbo II recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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