12 October 2013


When the temperatures begin to dip below 80 in south Louisiana, I, like all other good Louisiana girls break out my gumbo pot.

 2 lbs. shrimp, peeled
1 lb. lump crabmeat
1/2 lb. oysters
8 oz. baby clams
1 lb. crawfish tails, peeled
1 lb. andouille sausage (chopped)
1/2 lb. taso (chopped)
32 oz. chopped vegetables: red and green peppers, onions, green onions
4 quarts stock (chicken or seafood)
16 oz. dark roux
2 cups chopped green onions
1 cup chopped parsley
1 tbs. minced garlic
1 cup chopped okra
salt, pepper, cayenne
White rice


 1. In a large pot, heat the roux
2. Add half chopped vegetables and heat until wilted
3. Add sausage and taso and heat for 5-6 minutes
4. Add stock and bring to a boil
5. Simmer for 20 minutes
6. Add other half of chopped vegetables and okra and simmer for 10 minutes
7. Add oysters, clams, crabmeat, and minced garlic and simmer for 10 minutes
8. Add chopped green onion, crawfish, and half of the shrimp. Simmer for 5 minutes.
9. Add other half of shrimp and simmer for 5 more minutes.
10. Add salt, pepper and cayenne to taste

Serve over white rice

C'est bon!


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