Seafood Gumbo

 

Recipes        1 c. onions, chopped                              2 1/2 lbs. shrimp, 50-60 count
History 1 c. bell pepper, chopped 1/2 gal oysters
Profile 1 c. celery, chopped 2 lbs. crab claws
Flags               1 c. yellow onions, chopped 1 lb. crab meat
Symbols 1/4 c. green onion tops, chopped 4 c. cooked rice
Festivals              1/4 c. fresh parsley, chopped salt and cayenne pepper
Kaplan         1 c. cooking oil
Home             1/2 c. all-purpose flour
General

 

First off you need to start making a roux.  Put the oil and the flour in a deep pot.  As the roux turns brown add the onions, bell pepper, and celery. Sauté until onions are clear.   Cook for about 15 minutes over low heat.   Now add water (cold water only until the pot is 3/4 full) and the green onion tops, parsley, and the seafood.  Let cook for around 30 more minutes.   Salt and pepper  to taste.  Serve in a bowl over cooked rice.