Contributed by: NAPSA
A Kettle Of Cuddle
by Sara Ann Harris, Louisiana Seafood Board
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.
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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