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cajun seafood gumbo

  • 8servings
  • 135minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) crabmeat

  2. 1 pound(s) shrimp , deveined

  3. 1 pound(s) crawfish , deveined

  4. 2 stalk(s) celery , diced

  5. 1 medium green pepper , diced

  6. 1 medium onion , diced

  7. 3 whole(s) garlic cloves , diced

  8. 2 medium bayleaves

  9. 1 teaspoon(s) lemon juice

  10. 1/2 tablespoon(s) paprika

  11. 1 teaspoon(s) cayenne pepper , more to taste

  12. 3 quart(s) water

  13. 6 tablespoon(s) Roux , Savoy's recommended

  14. 1 cup(s) oysters , raw

  15. 8 cup(s) rice

Instructions Jump to Ingredients ↑

  1. use a large boiling pot, add the roux and 1 quart of the water. Bring to a boil to thicken the mixture. Drain the liquid from the various seafoods into a container. Place the seafood into the refridgerator for future use. When the rouz has thickened add the drained seafood liquid to the mixture along with allseasonings , remaining water and produce. Bring to a boil and then simmer for 1 and 1/2 hours. Then add the seafoods , bring to a boil and cook for 15 minutes.

  2. prepare the rice while cooking the Gumbo Using large soup bowls, place one cup of rice in bowl and fill bowl with the Gumbo. File may be added on top to taste if desired

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