NANFA-- Bessie Granier's Seafood Gumbo To Die For

Christopher Scharpf (
Sun, 17 Sep 2000 08:55:10 -0400

The hit of NANFA 2000 in Jackson...


2 pounds of shrimp
1/2 pint oysters
1 pound crabmeat (either claw or white meat)
2 tbsp. oil
2 tbp. flour
3 cups okra, chopped
2 onions, chopped
2 tbsp. oil
1 can tomatoes
2 quarts water
1 bay leaf
1 tsp. salt
3 pods garlic, minced
Red pepper
1 tbsp. finely chopped parsley
1 tbsp. finely chopped green onion tops

Peel shrimp and devein. Make a roux of oil and flour, stirring
constantly until dark brown. Add shrimp to roux and cook for a few minutes
until shrimp turn pink. Set aside. Smother okra and onions in oil. Add
tomatoes when okra is nearly cooked, then add water, bay leaf, garlic, salt
and pepper. Add shrimp and roux and mix well. Cover and cook slowly for 30
minutes. Add oysters and crabmeat and simmer for 10 to 15 minutes. Add
parsley and green onion tops a few minutes before serving over hot cooked
rice. Serves 6 to 8.


2/3 cup oil
2/3 cup white flour

Combine oil and flour in tall microwave (pyrex, etc.) bowl.

Microwave on high for 6 minutes, then stir well.

Microwave for another 3 minutes, then stir.

Microwave for another 3 minutes, it should be brown colored but not burnt.

(If it is burned, it will have an awful burnt smell. Adjust microwave time
if necessary on next batch of roux.)

Hope ya'll enjoy, if you have any questions, feel free to ask. The claw meat
works just fine and is cheaper than the white crabmeat.

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