NOLA Home Cooking: Gumbo

Now that it's October, it's time for a perfect fall recipe - gumbo. 

This recipe is for seafood gumbo, and it uses shrimp, crabmeat, and oysters. Feel free to use chicken or sausage if seafood isn't your thing. 

Ingredients:

1 c. flour

1 c. oil

2 onions (chopped)

1 c. celery (chopped)

1 bunch green onions (chopped)

1/2 c. parsley (chopped)

2 lbs shrimp

1 lb crabmeat

1 pt oysters

salt, pepper, cayenne pepper to taste

1 gallon water

In a large pot, mix the oil and the flour to make a roux. Add the onions and celery, and saute. Then mix in the green onions. Add the gallon of water and boil slowly for 1 hour. Add parsley and shrimp, cook for 20 minutes over low heat. Add crabmeat, oysters, and seasonings. Serve with rice. 

*If you're using chicken, add that in the same time as the shrimp. Pre-cooked sausage can be added in when the crabmeat and oysters are added. If it's not, add it in the same time as the shrimp.