Recipe: by Alvin Wilson, St. Margaret's Catholic Church Blessing of the Fleet
Posted on April 28 2008 in category: Soups and Salads Entrees
Printer Friendly Posted on April 28 2008 in category: Soups and Salads Entrees
Gumbo
(makes 1 -1 1/2 gals)
Roux
3/4 cup vegetable oil
1 1/2 cups flour
2 large onions (chopped)
5 ribs of celery (chopped)
3/4 cup bell pepper (chopped)
1/2 cup green onions (chopped)
1/2 cup Worcestershire
1 lb okra
3 lbs shrimp
1 lb crabmeat (claw meat)
1/2 cup parsley
Salt & pepper
3 tablespoons file'
To make the Roux, put vegetable oil and flour in a skillet and brown stirring constantly until it is a medium color brown.
Place the vegetables in a 2 gallon pot with 1 1/2 gallon of water , bring to boil and simmer until tender. Gradually add the Roux to the pot containing the vegetables. Add a small amount at a time until the color is a medium brown. Add salt, pepper and Worcestershire. Bring back to a boil, stirring constantly to keep from sticking. Add shrimp, crabmeat, okra and parsley. Bring to boil, then turn burner off. Let stand for 30 minutes. Add File' before serving.
(makes 1 -1 1/2 gals)
Roux
3/4 cup vegetable oil
1 1/2 cups flour
2 large onions (chopped)
5 ribs of celery (chopped)
3/4 cup bell pepper (chopped)
1/2 cup green onions (chopped)
1/2 cup Worcestershire
1 lb okra
3 lbs shrimp
1 lb crabmeat (claw meat)
1/2 cup parsley
Salt & pepper
3 tablespoons file'
To make the Roux, put vegetable oil and flour in a skillet and brown stirring constantly until it is a medium color brown.
Place the vegetables in a 2 gallon pot with 1 1/2 gallon of water , bring to boil and simmer until tender. Gradually add the Roux to the pot containing the vegetables. Add a small amount at a time until the color is a medium brown. Add salt, pepper and Worcestershire. Bring back to a boil, stirring constantly to keep from sticking. Add shrimp, crabmeat, okra and parsley. Bring to boil, then turn burner off. Let stand for 30 minutes. Add File' before serving.
