Delicious Seafood Gumbo
|Olive oil||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Onions||3 Cup (48 tbs), chopped|
|Bell pepper||1 Cup (16 tbs), chopped|
|Green onions||1 Cup (16 tbs), chopped|
|Parsley||1 Cup (16 tbs), chopped|
|Garlic||1 Tablespoon, chopped|
|Crabs||12 (Just Bodies And Claws, Break Bodies Into Halves And Make Sure The Crabs Are Well Cleaned)|
|Oysters||2 Cup (32 tbs)|
|Fish fillet||1 Pound, cut up|
|Peeled shrimp||2 Pound|
|Lea & perrins worcestershire sauce||3 Teaspoon|
|Louisiana hot sauce||2 Teaspoon|
|Dry white wine||2 Cup (32 tbs)|
First you make the roux.
Add the onions and bell pepper, stirring constantly until the onions become clear.
Add green onions, parsley, garlic, cold water, Lea & Perrins, salt, Louisiana hot sauce, and wine.
Cook the mixture for 45 minutes, then drop in the seafood.
Let cook for 2 or more hours.
File does not go in the pot.
When you're ready to eat, sprinkle the file over the rice and cover with steaming hot gumbo.