Seafood Gumbo

Name: Seafood Gumbo
Ingredients: 1 cup bell pepper, chopped; 1 cup green onions, chopped; 2 cups flour; 3 cups onions, chopped; 1 cup olive oil; 3 tsp. Lea & Perrins Worcestershire sauce; 2 tsp. Louisiana hot sauce; 1 lb. fillet of fish, cut up; 2 lbs. peeled shrimp; 12 crabs, just bodies and claws (break bodies into halves and make sure the crabs are well cleaned); 2 cups oysters; 1 cup parsley, chopped; 1 TBS. garlic, chopped; Salt, to taste; Filé (optional); 3 or 4 quarts water; 2 cups dry white wine

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

1 cup olive oil
2 cups flour
3 cups

Fish course
Pescatarian
Soup

Method

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.

Filé does not go in the pot. When you’re ready to eat,