Title: Seafood and Sausage Gumbo
Categories: Pork Seafood
Yield: 1 Servings

1	ga	Boiling water
1/2	pt	Cold roux
1	pt	Onions; chopped
1/2	pt	Celery; chopped
1/2	pt	Parsley; chopped
1/2	pt	Bell pepper; chopped
1 1/2	lb	Smoked sausage; ground or sliced
4	lb	Shrimp; peeled
1	lb	Crabmeat
1	pt	Oysters
2	pt	Oyster water
		Salt and pepper to taste
		Cayenne pepper to taste
		Tabasco sauce to taste
		File to taste
3	c	Rice; cooked

If roux is hot, dissolve in cold water. Boil for approximately 1/2 hour and then add onions, celery, parsley and bell pepper and boil for an additional 1/2 hour. Add sausage, shrimp, crabmeat, oysters and oyster water. Add seasonings. Boil for an additional hour at a low boil, turn off heat and let stand for approximately 5 minutes. Skim excess fat and add file, if desired, and serve over cooked rice. Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: John Noel Posted to MC-Recipe Digest V1 #200

Date: Thu, 15 Aug 1996 06:07:27 -0400

From: billspa@icanect.net (Bill Spalding)

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