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Recipe for :

Seafood Gumbo

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 lb. (about 35 count) shrimp, peeled and deveined
1 cup chopped bell pepper
1/4 cup diced garlic
1 lb. jumbo lump crabmeat
1/2 lb. sliced andouille sausage or other smoked sausage
2 dozen shucked oysters, reserve liquid
1 lb. claw crabmeat
3 quarts shellfish stock
1 cup vegetable oil
2 cups sliced green onions
1 1/2 cups flour
1/2 cup chopped parsley
2 cups chopped onions
Salt and cayenne pepper to taste
1 cup chopped celery
Dash of hot sauce (or to taste)


In a two gallon stock pot, heat oil over medium high heat.

Once oil is hot, add flour and using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.

Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately three to five minutes, or until vegetables are wilted.

Add andouille, blend well into vegetable mixture and sauté an additional two to three minutes.

Add claw crabmeat and stir into roux, as this will begin to add seafood flavor to the mixture.

Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.

Bring to a low boil, reduce to simmer and cook approximately thirty minutes.

Add additional stock if necessary to retain volume.

Add green onions and parsley and season to taste using salt, pepper and hot sauce.

Fold shrimp, lump crabmeat, oysters and reserved liquid into soup.

Return to a low boil and cook approximately five minutes.

Adjust seasonings and serve over cooked rice.

Shirley Cline