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4 Tbl Spoons Vegetable Oil 11 cups Water 1 ½ Tbl Spoons Garlic, Minced 1 (10) Oz. can Rotel 3 Cups Onions (yellow) chopped Tomatoes (drained) ½ Cup bellpepper, chopped ½ pound crabmeat (claw) ¼ Cup celery, (chopped) ¼ cup okra, sliced (boiled in vinegar 1 ½ Tbl Spoons Salt & water, drained) ½ Tsp Cayenne Pepper ½ pound crabmeat (backfin) 2 Bay Leaves ½ cup Green Onions (chopped) ½ Cup Dark Roux ½ pound fresh peeled 91/110 shrimp 2 ½ Tbl Spoons Seafood Stock
In a small saucepan, sauté garlic in vegetable oil until golden brown.
In large pot combine yellow onions, bell peppers, celery, and sautéed garlic.
Cover and simmer 10 to 15 minutes over low heat.
Add salt, cayenne pepper, bay leaves, dark roux and seafood stock. Stir. Add Rotel tomatoes and water. Stir.
Add claw crabmeat.
Cook gumbo over low heat for one hour or more.
Add okra, white crabmeat, green onions, and shrimp. Cover and cook until shrimp are done.
Serve over rice.
Serves 6 to 8
INGREDIENTS for Dark Roux
1 ½ Cups of Cottonseed Oil 2 Cups of Self Rising Flour
PROCEDURE: In a large Sauce Pan, heat oil over high heat. Gradually add flour while continuing to stir. Cook over medium heat until dark brown.
INGREDIENTS for Seafood Stock
2 Pounds Fish Bones 1 Whole Onion, Sliced 3 Stalks of Celery 2 Gallons of Water
PROCEDURE: In a large pot, combine all ingredients. Bring to a boil, then reduce heat to low and simmer uncovered for two hours or more. Stain stock, discarding bones and vegetables.