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Ingredients Jump to Instructions ↓

  1. 1 cup olive oil

  2. 2 cups oysters

  3. 2 cups flour

  4. 1 pound fillet of fish, cut up

  5. 3 cups onions, chopped

  6. 2 lbs. peeled shrimp

  7. 1 cup bell pepper, chopped

  8. 3 tsp. Lea & Perrins Worcestershire

  9. 1 cup green onions, chopped

  10. 2 tsp. Louisiana hot sauce

  11. 1 cup parsley, chopped

  12. 3 or 4 quarts of water

  13. 1 TBS. garlic, chopped

  14. 2 cups dry white wine

  15. 12 crabs, just bodies and claws salt to taste (break bodies into halves and Filet make sure the crabs are well cleaned)

  16. 45 minutes, then drop in the seafood. Let cook for 2 or more hours. Filet does not go in the pot. When you are ready to eat, sprinkle the filet over the rice and cover with steaming hot gumbo!

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