Recipe - Chef Paul Prudhommes Seafood Gumbo

2 Chopped onions
1 One half cup Chopped green bell peppers
1 cup Chopped celery

SEASONING MIX
2 Whole bay leaves
2 teaspoon Salt
One half teaspoon White pepper
One half teaspoon Ground red pepper
One half teaspoon Black pepper
One half teaspoon Dried thyme leaves
One half teaspoon Dried oregano leaves

REMAINDER
Three fourths cup Vegetable oil
Three fourths cup All purpose flour
1 tablespoon Minced garlic
5 One half cup Basic seafood stock ( see
note below )
1 pound Or more peeled medium shrimp
1 Dozen medium oysters
Three fourths pound Crabmeat
2 One half cup Cooked rice

(to make seafood stock, place your shrimp shells and about One half onion in a
pot with the desired amount of water. Simmer 20 minutes, strain)

Combine onions, bell peppers, and celery in bowl, set aside. Combine
seasoning mix ingredients in small bowl, set aside.

Heat oil in large heavy skillet over high heat. Gradually add the flour,
whisking constantly. Continue to cook untill roux is dark redbrown,
whisking constantly. Add half the vegetables, stir well with spoon. cook
one minute then add the rest of the vegetables. cook two minutes. Add
spices mix. Stir. Add garlic. Remove from heat. In stock pot, have stock
boiling. add roux mixture by spoonfuls to the boiling stock, stirring
until each spoonful is dissolved. Simmer about 15 minutes. Add the
shrimp, oysters, and crabmeat. Cook about five minutes. Serve over rice.

Posted to EATL Digest 16 November 96

Date: Sun, 17 Nov 1996 16:28:28 0600

From: Alice Gann Kaspar kaspar@TENET.EDU