| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Pork & ham, Seafood | 1 | Servings | |
INGREDIENTS
| 1 | ga | Boiling water |
| 1/2 | pt | Cold roux |
| 1 | pt | Onions; chopped |
| 1/2 | pt | Celery; chopped |
| 1/2 | pt | Parsley; chopped |
| 1/2 | pt | Bell pepper; chopped |
| 1 1/2 | lb | Smoked sausage; ground or sliced |
| 4 | lb | Shrimp; peeled |
| 1 | lb | Crabmeat |
| 1 | pt | Oysters |
| 2 | pt | Oyster water |
| Salt and pepper to taste | ||
| Cayenne pepper to taste | ||
| Tabasco sauce to taste | ||
| File to taste | ||
| 3 | c | Rice; cooked |
INSTRUCTIONS
If roux is hot, dissolve in cold water. Boil for approximately 1/2 hour and then add onions, celery, parsley and bell pepper and boil for an additional 1/2 hour. Add sausage, shrimp, crabmeat, oysters and oyster water. Add seasonings. Boil for an additional hour at a low boil, turn off heat and let stand for approximately 5 minutes. Skim excess fat and add file, if desired, and serve over cooked rice. Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: John Noel Posted to MC-Recipe Digest V1 #200 Date: Thu, 15 Aug 1996 06:07:27 -0400 From: billspa@icanect.net (Bill Spalding)
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