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Categories:
garlic onion okra green bell pepper bay leaf Worcestershire thyme shrimp gumbo file crabs oysters bay scallops turkey sausage stalks celery tomatoes black pepper
Viewed: 34 - Published at: 6 years agoIngredients
- 2 cloves garlic, chopped
- 1 large onion, chopped
- 8 oz. okra, cut
- 1 large green bell pepper, diced
- 1 bay leaf
- 2 tsp. Worcestershire
- 1 pinch thyme
- 1 lb. medium shrimp, peeled
- gumbo file or sassafras leaves
- 6 crabs, cleaned and halved
- 8 oz. oysters, drained
- 1/2 lb. bay scallops, drained
- 1/4 lb. smoked turkey necks, sliced
- 1 lb. sausage, sliced
- 3 stalks celery, diced
- 16 oz. can crushed tomatoes
- black pepper, cayenne pepper, garlic powder, onion powder and sea salt to taste
Method
- Start with equal amounts of flour and oil (1 cup) to make roux.
- Heat oil on medium heat until hot; add flour, stirring constantly until brown.
- Remove from heat and pour into large pot. Add tomatoes and 1 can water; simmer over medium-low heat and stir.
- Boil crabs on separate burner until cooked.
- Set aside.
