Seafood gumbo

Name: Seafood gumbo
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 3/4 cup vegetable oil; 3/4 cup bleached all-purpose flour; 2 cup chopped yellow onions; 1 cup chopped green bell peppers; 1 cup chopped celery; 1 tbsp salt; 1 tbsp cayenne; 5 bay leaves; 8 cup water; 1 lb medium shrimp, peeled and deveined; 1 lb lump crabmeat, picked over for shells and cartilage; 2 dozen oysters, shucked with their liquor; 2 tbsp chopped green onions (green part only) or scallions; 2 tbsp chopped fresh parsly leaves

Hawaii Girl 50835 @cook_2826441

Seafood gumbo

Hawaii Girl 50835 @cook_2826441

Saved

Ingredients

15 mins

6 servings

3/4 cupvegetable oil
3/4 cupbleached all-purpose flour
2 cupchopped yellow onions
1 cupchopped green bell peppers
1 cupchopped celery
1 tbspsalt
1 tbspcayenne
5bay leaves
8 cupwater
1 lbmedium shrimp, peeled and deveined
1 lblump crabmeat, picked over for shells and cartilage
2 dozenoysters, shucked with their liquor
2 tbspchopped green onions (green part only) or scallions
2 tbspchopped fresh parsly leaves

Saved

Steps

15 mins

1

Combine the oil and flour in a large cast-iron or enabeled cast-iron Dutch oven over medium heat. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.
2

Add the onions, bell peppers, celery, salt, cayenne, and bay leaves.
3

Cook, stirring occasionally, until very soft, about 10 minutes.
4

Add the water and stir to blend with the roux.
5

Reduce the heat to medium-low and simmer for 1 1/2 hours.
6

Add the shrimp and crabmeat and cook for 15 minutes. Remove the bay leaves.
7

Serve immediately over steamed long-grain rice in soup bowls