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Seafood Gumbo with sausage


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3/4 cup vegetable oil
1 cup flour
2 cups finely chopped onions
3/4 cup finely chopped green bell peppers
3/4 cup Finely chopped celery
12 oz Shinner boch beer
6 cups Shrimp stock
1/4 tsp Thyme
3 Bay leaves
1/2 tsp Cayenne
1 tbsp salt
1/4 cup fresh parsley
2 lbs fresh shrimp
2 pkgs Spicy Andouille Sausage
2 pkgs Crawfish
1 lb scallops
1 lb Talapia / Snapper
1 lb crab claws
2 tbsp Emirls essence spice
3 tbsp minced garlic
1 tsp Worcestershire

Original recipe makes 12 Servings



8 - 10 quart stockpot needed. Heat oil over medium heat. 5 - 8 minutes. Stir in flour with wooden spoon to form the roux. This could take up to 30 minutes. Constantly stir until its a deep milk chocolate color.

Add the onions / bell peppers / celery to the roux. Stir for 5 minutes. Add garlic and stir in.

Pour in beer and shrimp stock into pot.

Add in all spices and bring to a boil

Add in all seafood and sausage and bring back to a boil. Once boiling bring down to a simmer for 1 hour. Let sit for 2 hours before serving.


Added on Award Medal
Calories Per Serving: 290 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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