Pappadeaux Shrimp Gumbo Recipes
PAPA'S SEAFOOD GUMBO
My Papa makes this seafood gumbo almost every year for Christmas, and it is amazing. I keep losing my paper recipe, so this is mostly here for safekeeping. This makes a lot, so make room in the freezer. Also, measurements are approximated... we don't measure so guessing measurements was difficult!
Provided by Shastaw2006
Categories Gumbo
Time 4h
Yield 10 gallons, 30-35 serving(s)
Number Of Ingredients 16
Steps:
- Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished.
- Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot.
- Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine.
- In your original skillet, brown the sausage. Add this to the pot.
- Add seasonings to taste.
- Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary.
- Add okra and oysters.
- Let cook for another 40 minutes or so.
- Add shrimp and crab.
- Let cook until shrimp is pink.
- Serve over white rice.
Nutrition Facts : Calories 351.9, Fat 12.5, SaturatedFat 2, Cholesterol 113, Sodium 891.5, Carbohydrate 23.3, Fiber 1.4, Sugar 5.1, Protein 19.8
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