Creole Seafood Gumbo
Contributed by: NAPSA
A Kettle Of Cuddle
by Sara Ann Harris, Louisiana Seafood Board
(NAPSA) - Warm, savory, hearty ...Louisiana seafood gumbo is the ultimate comfort food. And
no wonder, its origin is a rich African stew, melded by gombo or okra, and served for
So, bring your loved ones together with authentic Creole seafood gumbo. This is slow cooking at
its best, a one-dish meal prepared traditionally and lovingly. For a true Creole flavor use only the
freshest vegetables, herbs and seasonings. It goes without saying that only Louisiana seafood will
give you a dining experience that made Creole cooking famous.
As with any Creole sauce or stew, you start with a roux. Actually, that's roux beuree or French
red brown butter. What follows is always a lovely blend of African vibrancy, Native American
nuance and Spanish zest, the founding influences of Louisiana Creole cooking.
Warm up your home with Louisiana seafood.
- 1 1/2 cups oil
- 1 1/2 cups flour
- 3 cups scallions, chopped
- 2 cups yellow onion, chopped
- 5 cloves garlic, chopped
- 1 tsp. dill weed
- 4 bay leaves, whole
- Cayenne pepper to taste
- 3 lbs. Louisiana shrimp, 31-35 count, peeled
- 3 qts. water, hot
- 1 lb. Louisiana blue crab claw meat
- 1 lb. Louisiana lump blue crab meat
- 1 pt. Louisiana oysters, reserving liquid
In large heavy pot over low flame, brown flour in oil, stirring constantly, until golden brown.
Add vegetables, herbs and seasonings; gently stir until vegetables are soft.
Add shrimp and simmer until pink. Pour in hot water and reserved oyster liquid; blend carefully.
Add claw crabmeat and cook over medium heat approximately 45 minutes. Add lump crabmeat
Cook until oyster edges curl, about 5 minutes. Ladle gumbo over rice in soup bowl.
Serving Size: Makes 12 Servings