Creole Seafood Gumbo

Ingredients


2 lbs. Shrimp (shell on)
4 Cups Water
12 Tablespoons Butter
8 Tablespoons Flour
1 Green Pepper (diced)
3 Celery Stalks (diced)
1 Large Sweet Onion (diced)
1 lb. Crab Meat
1 1/2 Teaspoons Black Pepper
2 Teaspoons Thyme
2 Teaspoons Salt
2 Tablespoons Worchestershire Sauce
3 Bay leaves
1/4 Teaspoon Cayenne Pepper
1 Can Petite Diced Tomatoes
2 Cups Okra (diced)

Directions

  1. Peel Shrimp and place hulls in pot. Pour in water and boil covered, over medium heat for 1 hour; this creates a shrimp liquor.

  2. In a 10 quart pot melt 8 tablespoons butter over medium heat and slowly wisk in 8 tablespoons of flour; this creates a roux. Wisk continuously until roux is a dark caramel brown.

  3. Add vegetables and continue to stir until vegetables are softened.

  4. Add shrimp liquor, diced tomatoes, and seasonings to vegetables and roux.

  5. In a skillet, melt 4 tablespoons of butter over medium heat and saute shrimp and crab. Add to gumbo.

  6. Bring to boil, reduce heat, and simmer for 2 hours.

  7. Add Okra and simmer for 30 minutes.

Great served over rice!

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