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.