-Olive oil, for sautéing
-Medium-sized onions, coarsely chopped
-Clove garlic, finely chopped
-Green bell pepper, coarsely chopped
-Baked okra, sliced
-Chopped tomatoes
-Stock, recipe follows
-Shrimp heads reserved for stock
-Sliced hotlinks
-Cleaned crab and chopped into chunks
-Lemon slices
-Chopped green onions
-Served with rice
Directions:
-Coat a large saucepan with oil and cook the onions until translucent. Add the garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.
-Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and sauté in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
Food Network, "Louisiana Seafood Gumbo". 05/30/10
Hay Paul Jones, I love gumbo, my grandmother is from the south and this is one of her signature dishes, but when it comes down to food, I will always favor my Asian side. I remember when I took a trip to Georgia and sea food gumbo was the first thing I ate and moments later I was in love.
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