Seafood Gumbo

By LRay

This recipe takes a lot of time and love, but it's worth it!

Ingredients

• Roux/stock mixture:
• 1 heaping Tbsp. seafood seasoning
• 3/4 c. finely chopped green pepper
• 3/4 c. finely chopped onion
• 3/4 c. finely chopped celery
• 2 bay leaves
• 2 garlic cloves, crushed
• 2 Tbsp. fresh parsley
• 1 tsp. seasoned salt
• 1 tsp. black pepper
• 1 tsp. cayenne pepper
• 1 tsp. sugar
• 2 (8 oz.) cans tomato sauce
• Few shakes each Tabasco and Worchestershire sauce
• 1 (10 oz.) pkg. frozen cut okra
• 1 lg. fresh crab meat
• 3 lbs. fresh clean, deveined shrimp
• 1 can crab claw fingers
• 1/2 c. chopped green onion tops
• 3/4 c. flour
• 1/2 c. corn oil
• 4 c. chicken stock
• 4 c. water
• 1-2 c. diced chicken

Details

Servings 1
Adapted from tastebook.com

Preparation

Step 1

1. Roux: Into Dutch oven put 3/4 cup flour ad 1/2 cup corn oil. Stir and make a paste. Cook on low heat, stirring very often, until roux becomes chocolate brown. (Do not burn). Add 4 cups chicken stock, 4 cups water and 1-2 cups diced chicken to the roux.

2. To the roux-stock mixture, add seafood seasoning, green pepper, onion, celery, bay leaves, parsley, salt, pepper, tomato sauce, Tabasco and Worchestershire sauce; simmer 2 1/2 hours on low heat. For the last 30 minutes add okra. Then add crab meat, shrimp and crab claws with green onions and simmer 15 minutes more. Serve over rice.