recipe is from Chesapeake Bay Cooking which
specialises in shellfish and seafood recipes as
well as the famous Maryland Stuffed Ham recipes.
3/4 Cup Flour
1/2 tsp. salt
1/2 tsp. Old Bay Seasoning
1/2 tsp. Cayenne Pepper
3 Bay Leaves
3/4 Cup Bell Pepper, chopped
2 Cup Yellow Onions, chopped
2 cloves garlic, minced
1/2 Cup fresh, washed, minced parsley
1 can diced tomatoes drain off 1/2 of liquid
1 1/2 lbs. white meat fish fillets cut into
1 lb. Medium Shrimp peeled & deveined
1 pint Oysters and their liquid
6 cups Fish or Shrimp Broth
1/2 can of beer
oil in a large cooking pot, add flour and whisk
together well creating a roux. Cook roux over
medium heat stirring constantly until mixture
becomes light brown in color.
minced garlic, chopped onion and pepper, bay
leaves, Old Bay, cayenne, and salt and cook
for 10 to 15 minutes.
oyster liquid, 6 cups fish or shrimp stock,
diced tomatoes, 1/2 can of beer and cook for
fish pieces, cook 3 minutes, add shrimp cook
3 minutes more, finally adding oysters and simmer
for 5 minutes longer.
in fresh parsley. Cover pan and remove from
heat allowing to rest for 4 to 5 minutes before
out a large firm round loaf of bread and fill
with gumbo. Or serve over white rice, with crusty
bread slices on side. Serve with preferred beer
or favorite white wine.
from the kitchen of: Betty Ann