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Creole Seafood Gumbo

Contributed by: NAPSA

A Kettle Of Cuddle

by Sara Ann Harris, Louisiana Seafood Board

Creole Seafood Gumbo
(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 in-gatherings.

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 and oysters.

Cook until oyster edges curl, about 5 minutes. Ladle gumbo over rice in soup bowl.

Serving Size: Makes 12 Servings

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