Chef Paul Prudhommes Seafood Gumbo

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1 1/2 c green bell peppers; Chopped
2 Whole Bay Leaves
2 1/2 c Rice; cooked
1/2 ts Ground red pepper
1 c Celery; chopped
5 1/2 c Basic seafood stock
12 medium oysters
3/4 c All purpose flour
2 ts Salt
1 tb Garlic; minced
3/4 lb Crabmeat
2 Onions; chopped
1/2 ts White pepper
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1 lb shrimp; Or more peeled medium
1/2 ts Dried oregano leaves
3/4 c Vegetable oil

Original recipe makes 1



(to make seafood stock, place your shrimp shells and about 1/2 onion in a pot with the desired amount of water. Simmer 20 minutes, strain) Combine onions, bell peppers, and celery in bowl, set aside. Combine seasoning mix ingredients in small bowl, set aside. Heat oil in large heavy skillet over high heat. Gradually add the flour, whisking constantly. Continue to cook untill roux is dark red-brown, whisking constantly. Add half the vegetables, stir well with spoon. cook one minute then add the rest of the vegetables. cook two minutes. Add spices mix. Stir. Add garlic. Remove from heat. In stock pot, have stock boiling. add roux mixture by spoonfuls to the boiling stock, stirring until each spoonful is dissolved. Simmer about 15 minutes. Add the shrimp, oysters, and crabmeat. Cook about five minutes. Serve over rice. Posted to EAT-L Digest 16 November 96 Date: Sun, 17 Nov 1996 16:28:28 -0600 From: Alice Gann Kaspar

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