Seafood Gumbo
Ingredients
- 5 tablespoon butter
- 6 tablespoon flour
- 2 onions, chopped
- 1 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 28-ounce can chopped tomatoes
- 6 cup water
- 1/2 teaspoon hot pepper sauce
- 16-ounce package frozen cut okra
- 2 pound uncooked medium shrimp, peeled and deveined
- 1 pound crabmeat
- 1 pint oysters, optional
- 2 tablespoon Worcestershire sauce
- 6 cup hot cooked rice
Instructions
Melt butter in a large pot over medium-high heat; add flour. Stir until mixture browns, about 10 minutes. Add onions, celery, and garlic to pot; cook for 5 minutes. Add undrained tomatoes, water, and hot pepper sauce. Simmer for 10 minutes. Add okra to pot; simmer about 20 minutes. Add shrimp, crabmeat, and oysters to pot. Cook until shrimp are pink and oysters are firm, about 10 minutes. Add Worcestershire sauce; stir well. Serve gumbo over hot rice in bowls. VARIATION: For an authentic Louisiana touch, use bacon drippings in place of the butter in step 1.