Ingredients
- 3/4 Cup unbleached white organic flour
1/4 Cup Safflower oil
2 Cups onion, chopped
1 3/4 Cup celery, chopped
1 Cup bell pepper, chopped
2 Tablespoons garlic, minced
1 teaspoon red pepper flakes, (cayenne)
1 13OZ. carton Seafood stock
1 13OZ. carton vegetable stock
10 cups of water
2 Cups green onions, chopped, green and white part
2 Tablespoons dried parsley flakes
2 teaspoons Cajun Creole seasoning
3/4 teaspoon Zatarains seafood boil seasoning (U can sub. Old Bay)
3 lbs. Shrimp, peeled, deviened, and washed
1 lb. preared gumbo crabs.
1 16 OZ. caton crab finger (claws)
1 8 OZ carton lump crab meat (carefully picked for shells)
1 10 OZ carton Oysters (optional)
2 Tablespoons File (Gumbo File 100% ground Sasafras)
Description
This Is The Gumbo My Momma Taught Me To Make. I Adapted It To Make It Healthier. Instead Of Making The 1 Cup Flour/1cup Oil For A Rue. The Flour Is Browned In A Black Iron Skillet And I Only Need About 3 Tablespoons Of Oil To Caramalize The Onions And
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter