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a retired Grunt
02-03-2010, 08:47 PM
Sorry to say it has 'maters in it, but still damn good.

SEAFOOD GUMBO

1 stick butter
2 large yellow onions, chopped
2 cups celery, chopped
2 green bell peppers, chopped
1 28 oz can chopped tomatoes
2 large sprigs parsley, chopped
1½ tablespoons ground thyme
½ teaspoon cayenne pepper
3 bay leaves
1 16 to 20 oz bag frozen sliced okra
3 lbs unpeeled shrimp
16 oz can chopped clams
2 6 ½ oz cans crab meat, or equal of pasteurized fresh crab
Jars of fresh oysters to taste, minced
Hot peppers, to taste. We use one or two habeneros run through a food processor.

Peel the shrimp and save the shells. Use the shells to make a stock. Cook the shells in enough water to cover at a low boil for about ten minutes. Strain and discard the shells.
Sauté onion, green pepper and celery in butter until tender.
Add tomatoes, okra and as much stock as needed. The okra is also a thickener; a little less is better than too much.
Add spices. We use no salt as the clams have lots.
Bring to a low boil, reduce heat and simmer for 1½ hour
Add crab and simmer another ½ hour
Add oysters for last ten minutes of simmer.
Just before serving add the shrimp, stirring constantly. When the shrimp are pink the whole thing is done and ready to serve over rice.
We have found that adding the shrimp at the last minute is key. Added too early they get mushy.

Brad Ford
02-03-2010, 09:06 PM
maters is good. If I have'em I use'em.

Try getting you some whole blue crabs and use them. Clean out the gills and quarter them and throw'em in. Some people like to break off the claws and use them instead of the whole thing cause it's a little trouble to clean them.

I like me some seafood gumbo.

Edit: if you have fresh oysters, shuck'em and eat'em - don't waste'em in gumbo. Use the canned ones for gumbo...


(Message edited by gbf on February 3, 2010)

a retired Grunt
02-03-2010, 09:12 PM
Brad, I should have titled that "INLAND seafood gumbo" I miss living on the coast, even it it was east Texas.