Seafood Gumbo 3
Description
This classic gumbo features a deep, savory roux base loaded with the holy trinity of onions, celery, and bell peppers. It is generously filled with fresh shrimp, lump crabmeat, and oysters for a robust, comforting meal. The dish is seasoned with black pepper and served over cooked rice for a satisfying Louisiana-style experience.Ingredients
Directions
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Hand-squeezed 3 tb Salt 2 ts Cayenne pepper 3/4 c Parsley -- chopped 3 c Rice -- cooked
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Make a roux by stirring flour and cooking oil until a well-browned peanut butter color, not burned.
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When roux is made,
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add onion, bell pepper, celery and garlicup
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Cook , stirring until vegetables are limp, being careful not to burn.
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Add hand-squeezed tomatoes, tomato sauce, salt and peppers.
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Cook and stir until well-blended.
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Add water and cook 50 minutes.
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Turn off heat.
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Let sit until ready to serve.
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Just before serving, bring to a light bubble.
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If too thick, add more water.
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Add shrimp.
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Cook 10 minutes.
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Add parsley, green onions, oysters and crabmeat.
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Cook 5 minutes more.
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It is important not to overcook the seafood.
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Serve immediately over cooked rice.
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Festival: Fest For All; May 20-21, 1995.
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Recipe: Ralph & KacoO's Restaurant
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3619.5kcal
- % Daily Value *
- Total Fat 194.9g300%
- Saturated Fat 29.4g147%
- Cholesterol 810.7mg271%
- Sodium 2368.0mg99%
- Total Carbohydrate 305.8g102%
- Dietary Fiber 30.2g121%
- Sugars 43.1g
- Protein 171.9g344%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allpurpose, american, bell, black, celery, chopped, cooking, crabmeat, flour, fresh, garlic, green, gumbo, juice, lump, oil, onion, onions, oysters, pepper
