- Just MeLv 61 decade agoFavorite Answer
Here is one, but the link at the bottom has tons of them
Recipe By : Seafood the Apalachicola Way, Joyce Estes
Serving Size : 1 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flour
1/2 cup oil
5 pounds shrimp -- raw, peeled
1 pound crab claw meat -- leave claw
1 pint oysters -- with juice
1 pound crab meat
1 pound fish fillet -- boned & cooked
3 large onion -- chopped
1/2 cup bell pepper -- chopped
2 cups okra -- sliced thin
1/2 cup olive oil
8 cups boiling water
1/2 cup ketchup --
1/2 cup parsley -- chopped
2 cups celery -- chopped
2 cloves garlic -- mashed
3 cubes chicken bouillon
1 teaspoon black pepper -- ground
2 cans tomato -- chopped
2 tablespoons worcestershire sauce
2 teaspoons Old Bay seasoning
2 tablespoons salt
1 bay leaf
Make the roux:
Use a heavy skillet or pot. Start by mixing the 1/2 cup flour and 1/2 cup
oil while cold, then turn the heat to about medium low. Stir so that the
flour coats the bottom evenly. While cooking, stir constantly as the roux
very slowly browns. It will take about 15 minutes; allow it to brown a
little darker since it will lighten when liquid is added. A good time to
remove from heat is when the flour separates from the grease.
Add only boiling water to the roux, or it may lump. Or, you may add roux
to a pot of gumbo that is freezing.
It takes time to prepare the vegetables & seafood, so prepare them one at a
time prior to beginning to cook. The roux may also be prepared ahead of
Take a large pot & saute the vegetables in olive oil until they are soft.
At this point, you may add roux & stir into the vegetables or wait until
liquids are boiling to add roux.
Add water, tomatoes, bouillon cubes & spices. Bring to a boil & cook about
30 minutes. Then add 1/2 shrimp and the crab claws. If you have 1/2 dozen
crab bodies still in the shell, add them. This is like a soup bone.
Simmer about 1 hour then add the rest of the seafood. Heat the gumbo, but
don't continue to cook it. Serve over rice.Source(s): DC
- momcatLv 41 decade ago
You know, I once looked up a real Cajun recipe, made it totally from scratch, even the stock. It took hours, and was really great, but I think the Zataran's in the box that you add okra and shrimp and/or chicken to is really good, and much easier to make.
- Demon DollLv 61 decade ago
Here are some links for both chicken and seafood gumbo.
- Anonymous1 decade ago
foodnetwork.com look at Emeril's recipe i use it and love it
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- louLv 71 decade ago
go to allrecipes.com!
- 1 decade ago