Fay’s Seafood Gumbo

By gbvampy1

Makes 2 gallons....cut in half

Ingredients

• 1 1/2 cups vegetable oil
• 2 cups flour
• 2 large onions, chopped
• 3 bell peppers, chopped
• 1 bunch celery, chopped
• 3 bunches green onions, chopped
• 1 whole garlic bulb, peeled and minced
• 1 bunch parsley, chopped
• 6 bay leaves
• 2 (16-oz.) cans whole tomatoes, mashed
• 16 cups water, divided
• 1/2 cup salt, more to taste
• 10 lbs. shrimp, peeled and deveined
• 3 (6-oz.) cans crabmeat
• Cajun seasoning, to taste

Preparation

Step 1

Heat oil in a large, heavy pot over medium-high heat. Stir in flour and keep stirring until roux is dark brown, but not burned. Add onion and sauté until tender. Add bell pepper, celery, green onions, garlic, parsley, bay leaves, tomatoes and 10 cups of water. Stir until well blended (mixture will be thick). Add 6 more cups of water and bring to a boil while adding salt. Reduce heat and cook about 20 minutes.



Add shrimp, crab meat and Cajun seasoning; return to a boil. Lower heat and cook 20 minutes, adjusting seasoning to taste. Serve over fresh cooked rice.

Makes about 2 gallons.