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Seafood Gumbo - Louisiana Seafood gumbo
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Sandra Phipps- "LIKE GRANDMA USED TO MAKE" Reader's Digest


  • 8 oz (224 grm). peeled, deveined, fresh or frozen and thawed large shrimp
  • 3 tbsp (45 ml). all-purpose flour
  • 3 tbsp (45 ml). olive or vegetable oil
  • 1 large yellow onion, chopped
  • 1 medium-size sweet red or green pepper, chopped
  • 4 cloves garlic, minced
  • 3-1/2 cups (825 ml) lower-sodium chicken broth
  • 2 cups (475 ml) fresh or frozen and thawed okra pods, sliced
  • 2 bay leaves
  • 1 tsp (5 ml). dried thyme leaves
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) ground red pepper(cayenne)
  • 8 ounces smoked turkey sausage or andouille sausage, cut into 1/2-inch slices
  • 8 ounces lump crab meat, picked over and flaked, or 1 package(6 ounces) frozen crab meat
  • 12 pint shucked oysters, undrained
  • Rinse shrimp and pat dry; refrigerate.
  • For roux, in a heavy Dutch oven, stir together flour and oil until smooth.
  • Cook over moderate heat, stirring constantly, for 5 to 7 minutes or until roux is dark brown.
  • Add onion, sweet red pepper, and garlic.
  • Cook for 8 to 10 minutes or just until vegetables are tender, stirring frequently.
  • Gradually stirin broth. Stir in okra, bay leaves, thyme, salt, and ground red pepper.
  • Bring to a boil. Lower heat and simmer, covered, for 20 minutes.
  • Add the sausage, simmer, covered, for 10 minutes.
  • Add shrimp, crab, and oysters. Bring to a boil.
  • Lower heat and simmer, uncovered for 5 minutes or just until the shrimp and crab turn opaque.
  • Discard bay leaves. Spoon off fat.
  • Serve with hot cooked rice and hot red pepper sauce.
  • Prep time: 25 minutes Cooking time: 1 hour

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