Shrimp Gumbo


6 T vegetable oil
6 T flour
1 bunch celery, diced
1 onion, diced
1 bunch green onions, diced
3 green bell peppers, diced
   14 oz diced tomatoes
3 bay leaves
3 chicken billion cubes
Cayenne pepper
Gumbo filé
2 lbs shrimp
8 oz crab meat
1 bunch parsley



Brown oil, flour, salt, and pepper on medium heat, stirring constantly to avoid scorching until the color of an old penny.

Add onions, celery, peppers, and sauté.

Add tomatoes, bay leaves, bullion, and water, leaving room for seafood.

Bring to boil, reduce heat, simmer for 1 hour.

Optional: Add cayenne pepper and filé to taste.

Add seafood and parsley 30 minutes before serving.

Serve over rice.


Louise M. Gouge said...

Brad, this looks delicious. I make a similar chicken gumbo using the cajun reux (sp?) you have in the recipe. Makes me sooo hungry for a good gumbo, but not enough to switch it out with my blackeyed peas and cornbread for our New Year's dinner.

Brad Whittington said...

We had blackeyed peas and cornbread also. Ha!