Portier's Seafood Gumbo

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The ENTREE

2 Crab Legs

2 cups of Crab Meat

2 lbs Shrimp

2 sausage links

1 Bay Leaf

4 tsps Black Pepper

2 sprigs of parsley(chopped)

1 onion(chopped)

2 1/2 cups of okra (sliced)

3 cups of tomatoes(diced)

1 cup bell pepper

1/2 tsp crushed red pepper

1 tsp thyme

4 TBSP's roux

2 TBSP's butter

5 tsp's salt

1 tsp Tony Casares

2 garlic cloves(sliced)

2 qts(8 cups) water

1 tsp lemon juice

1 stew pot

1 large skillet

1 Gumbo Pot

Additional salt may vary if desired

Served over a bed of rice

How To:

Cut up all ingredients(onions,peppers,garlic,etc)

Peel Shrimp,set aside

Bring water(2 qts) to a boil with Bay Leaf,thyme,lemon juice,salt,pepper and parsley

Add shrimp in stew pot and boil for 5 minutes then strain shrimp out and set shrimp aside while water boils on medium heat.

In large skill,add 1 TBSP of butter,allow to melt,add okra and garlic cloves,sautee in butter for 10 minutes until okra is soft,then add okra and garlic to stew pot.

Add tomatoes to the stew pot.

Keep stew pot on medium heat boiling.

In the same large skillet,add 1 TBSP of butter,sautee onions,bell peppers and add red pepper for 10 minutes.

Now add onions,peppers and red peppers to the stew pot as it continues to boil.

In Gumbo pot warm the roux. Add 2 cups of the shrimp stock(mixture in stew pot) to roux

Stir gradually until roux is mixed well. Now add mostly shrimp stock juices from the stew pot to the gumbo pot,stir gradually mixing stew pot juices(shrimp stock) with gumbo roux in gumbo pot.

Cook for 30 minutes over medium heat.

Add all ingredients from stew pot to gumbo pot.Blend well.

Add shrimp,crab legs,crab meat and sausage plus Tony Caseres.

Boil for 1 hour and 30 minutes.

Taste to see if more salt is desired

Prep Time-40 minutes

Cook TIme-2 hrs 30 minutes