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Add a photoServings: 12
Ingredients
- 2/3 c. oil or possibly bacon fat
- 1 c. flour
- 2 lg. onions, finely minced
- 1 lg. bell pepper, finely minced
- 1 button garlic, finely minced
- 1 1/2 c. celery, minced
- 2 bay leaves
- Juice of 1 lemon
- 3 tbsp. Worcestershire sauce
- Salt, red & black pepper to taste
- 1/2 gal. chicken stock (chicken may also be used)
- 3 lbs. shrimp
- 3 pts. oysters
- 1 can crab meat improves flavor
Directions
- Heat oil in heavy iron pot. Add in flour and make roux, being careful not to burn. When dark brown, add in onions, garlic and bell pepper. Saute/fry for 5 or possibly 10 min and add in celery and chicken stock. Let simmer for at least 1 hour. If chicken is used, remove from bone, cut in small pcs and add in at this point. Let this simmer for 45 min before adding shrimp that have been cleaned. After 10 min, add in Worcestershire sauce, lemon juice and bay leaves. Continue cooking till ready to add in oysters. Oysters shouldn't be added till 15 or possibly 20 min before serving. Take your time in prepared gumbo. It can't be rushed. Start in the morning if it is to be served at night. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 12 servings | |
| Calories 374 | |
| Calories from Fat 145 | 39% |
| Total Fat 16.37g | 20% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.31g | |
| Cholesterol 211mg | 70% |
| Sodium 714mg | 30% |
| Potassium 653mg | 19% |
| Total Carbs 20.13g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.1g | 1% |
| Protein 34.43g | 55% |
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