Creole Seafood Gumbo for Mardi Gras

Kim Conte

seafood gumboJust in time for next week's Mardi Gras festivities, we've got a recipe for honest-to-goodness authentic Creole Gumbo. Perfect for a crowd, this soup is chock-full of fresh seafood like shrimp, oysters, and us, this is the real deal.

Thanks to Cherieb10, a southern Louisiana gal who shared her family recipe with us. To see more of her Mardi Gras favorites, join Home Cooking Recipes.

Annie's Creole Gumbo

2 tablespoons oil

3 tablespoons flour

2 large onions, chopped

2 cups okra, chopped

1 can chopped tomatoes

3 cloves garlic, minced

2 quarts water

Salt and pepper to taste

1.5 tablespoons cayenne pepper

1/2 cup parsley, chopped

1/2 cups green onions, chopped

2 lbs shrimp

1/2 pint oysters

1 can crab meat

Several whole crabs with claws, cleaned

Heat oil in pan. Whisk in flour to form a roux, and stir until roux is dark. Add shrimp to roux and cook for a few minutes. Add water and seasonings. Add okra and simmer for 30 minutes. Add oysters, crab meat, and crabs, and simmer until crabs are cooked. Add parsley and green onions and simmer 20 minutes. Serve over rice.

Do you celebrate Mardi Gras?

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