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Schumann's Seafood Gumbo

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 6 tablespoons 90ml Flour - leveled

    2. 6 Garlic - chopped

    3. 1 3/8 cups 200g / 7.1oz Chopped bell pepper

    4. 3 lbs 1362g / 48oz Unpeeled shrimp

    5. 1 Tomato sauce

    6. 1/4 Parsley - chopped

    7. 1/2 teaspoon 2 1/2ml Tabasco sauce

    8. 2 lbs 908g / 32oz Selected okra Salt and pepper to taste

    9. 1/2 cup 99g / 3 1/2oz Shortening

    10. 1/2 cup 31g / 1.1oz Diced onion

    11. 1/2 cup 55g / 1.9oz Chopped celery

    12. 3 Water

    13. 1 lb 454g / 16oz Crabmeat

    14. 1/2 teaspoon 2 1/2ml Thyme

    15. 3 Bay leaf

    16. 1 tablespoon 15ml Worcestershire sauce

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Boil shrimp in salted water for 5 minutes; save stock. Clean shrimp and set aside. Cut okra into thin rounds and brown in shortening. Do not scorch. In another pan, make a roux with flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, celery and parsley. Cook until transparent. Add tomato sauce, simmer 10 minutes. Stir in shrimp stock and blend well. Add thyme and bay leaves, cook 1 hour. Last 20 minutes, add shrimp, crab, salt, pepper, Tabasco sauce, Worcestershire sauce and okra. Cover pot and allow to simmer gently at least 1 hour.

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