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Intro and Outro- Bonjour by: Jef
**Editor:
InShot:
Seafood Gumbo Ingredients:
1 cup finely chopped green pepper
1 cup finely chopped celery
1 cup finely chopped onion
2 Tbsp Minced garlic
1 cup all purpose flour
14 ounce can petite diced tomatoes
2 snow crab clusters
1 Package Cajun andouille sausage ( any flavor)
1/2 pound shrimp ( Peeled and deveined)
1/2 tablespoon creole seasoning ( any seasoning you choose)
1/2 tablespoon thyme
1/2 tablespoon paprika
1/2 tablespoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon thyme
4 cups or 32oz of broth ( you can use chicken, vegetable, seafood broth)
* green onions(scallions) and lemon for garnish if desired*
For the Roux: You will need a Large Stock Pot: 1 Cup of Flour, 1 Stick unsalted butter plus 1/4 tsp if desired. On low to medium heat stir flour consistently for appx 12-15 mins until flour turns a nutty color, add butter stir thoroughly, add tomatoes, broth and seasoning , sausage and vegetables . Cook on medium heat stirring occasionally for 15 mins, then add your shrimp and crab and any additional seasonings to taste. Turn heat to low stirring occasionally for appx 2 1/2 hours , serve with rice
Note: Peel and devein shrimp, season and set aside. Preboil crab and add in during the last 15 mins of cooking as the shrimp and crab cook relatively quickly.
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