1 cup olive oil 2 cups oysters 2 cups flour 1 pound fish fillets, cut up 3 cups onions, chopped 2 pounds peeled shrimp 1 cup bell pepper, chopped 3 teaspoons Worcestershire sauce 1 cup green onions, chopped 2 teaspoons hot sauce 1 cup parsley, chopped 3 quarts water 1 tablespoon garlic, chopped 2 cups dry white wine 12 crabs, well-cleaned bodies and claws only; bodies halved Filet (optional) salt, to taste
First you make the roux - cook flour in oil. Add the onions and bell peppers, stirring constantly until the onions become clear. Add green onions, parsley, garlic, cold water, worchestershire, salt, hot sauce, and wine. Cook the mixture for 45 minutes, then drop in the seafood.
Let cook for 2 or more hours.
Filet does not go in the pot. When you are ready to eat, sprinkle the filet over the rice and cover with steaming hot gumbo!
Nutritional data has not been calculated yet.
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