Seafood and Sausage Gumbo

Ingredients

Original recipe makes 1 Servings

	File to taste
	1/2 ptParsley; chopped
	1 lbCrabmeat
	2 ptOyster water
	Tabasco sauce to taste
	4 lbShrimp; peeled
	1/2 ptCelery; chopped
	salt and pepper; to taste
	Cayenne pepper to taste
	3 cRice; cooked
	1/2 ptBell pepper; chopped
	1 gaBoiling water
	1 1/2 lbSmoked sausage; ground or
	1 ptOysters
	1 ptOnions; chopped
	1/2 ptCold roux

Calories Per Serving: 1652
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Seafood and Sausage Gumbo Preparation

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)