Ingredients Jump to Instructions ↓

  1. 1 cup olive oil

  2. 1 cup flour

  3. 2 cups onion

  4. 2 cups green bell pepper

  5. 12 cups fish stock

  6. 2 pounds tiger prawn

  7. 1/2 pound crab

  8. 1 pound andouille

  9. 1 quart small oyster

  10. 2 tablespoons tabasco sauce

  11. 1/4 cup parsley

  12. 12 cups cooked rice

  13. 1 teaspoon salt

  14. 1 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Preparation : Heat oil in a large skillet, over a medium flame whisk in flour and cook to a medium brown to dark brown roux remove from heat add onions and bell peppers heat and stir until foaming stops heat broth to a boil in a stockpot, over a moderate flame whisk in the roux mixture add shrimp, crab, sausage, and oysters with liquor cover and simmer over a very low flame, for 15-20 minutes stir in tabasco sauce season to taste with salt and pepper place hot cooked rice into individual bowls ladle gumbo over rice and garnish with parsley serve hot


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