Louisiana Gumbo

[Guest guest]

2/3 cup oil

3/4 cup flour

3 large onions chopped

3 ribs celery chopped

5-6-cloves garlic chopped 1/4 large bell pepper chopped

2 Quarts water

3 bay leaves

1 bunch green onions chopped

1 small bunch parsley chopped

3 pounds raw shrimp, peled and deveined

2 pounds crabmeat

In large pot make roux by cooking oil and flour over medium heat, stirring constantly until roux is a dark carmel color. Remove from heat and add chopped vegetables except green onions and parsley. Add water and bring to a boil. Add seasonings ( salt, pepper, tobasco sauce, 3 bay leaves) to taste. Boil for about 1 hour Add green onions, parsley and continue cooling about 20 minutes. Add shrimp and crab meat and oysters if desired. When shrimp is done (curled and pink) Serve over hot fluffy rice in gumbo bowls. Serves 15.

My husband liked chicken and sausage gumbo made the same way except the chichen and sliced sausage was add when the chopped veges are and cooked till tender. Then he wanted hard boiled eggs in it - no accounting for some people's taste!

Ginger