Seafood and Sausage Gumbo

Ready in 1h

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File to taste
1/2 pt Parsley; chopped
1 lb Crabmeat
2 pt Oyster water
Tabasco sauce to taste
4 lb Shrimp; peeled
1/2 pt Celery; chopped
salt and pepper; to taste
Cayenne pepper to taste
3 c Rice; cooked
1/2 pt Bell pepper; chopped
1 ga Boiling water
1 1/2 lb Smoked sausage; ground or
1 pt Oysters
1 pt Onions; chopped
1/2 pt Cold roux

Original recipe makes 1 Servings



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: (Bill Spalding)

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