30A EATS

Seafood Gumbo

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3 pounds medium shrimp, heads on
2 pounds claw crab meat, picked for shells
4 crab bodies, if available
2 large onions, coarsely chopped
2 green bell peppers, coarsely chopped
1 medium head celery, coarsely chopped including leaves
2 ½ pounds okra, fresh if available, cut in 1/4 —inch pieces, or frozen cut okra, thawed
¾ cup vegetable oil or bacon grease
1 cup all-purpose flour
8 cups shrimp or seafood stock, heated
2 to
3 teaspoons salt, or to taste
1 tablespoon black pepper
¼ teaspoon cayenne pepper
2 tablespoons dried thyme
4 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons Creole Seasoning
3 tablespoons Pepper Hot Sauce
2 tablespoons Worcestershire sauce
2 cups green onions, finely chopped
½ cup fresh parsley, finely chopped
½ cup freshly squeezed lemon juice

Ingredients