Sherry's Own Louisiana Seafood


In Case you don't know what a "Roux" is I think I should explain;
Roux, is the base for all gumbos and stews in Louisiana. The recipe is very basic, and very easy to burn, so take heed and be careful.
In a black iron pot, or skillet put 1 large cooking spoon of oil in the bottom of your pot.
Add enough all purpose flour to absorb the oil, but not dry it up. Cook on medium low heat until rich dk golden brown. This is what is added to your stock for flavor and color.

Now you will need:
1/2 c oil
1/2 c flour....this will be the ROUX> COOK First then add the vegetables next, then the stock then the seafood.
2 med onions chopped
2 bell peppers " "
3 ribs celery " "
6 garlic cloves" "
2 pounds sauteed okra- sauteed means smothered before hand with 2 tbsps vinagar.
4 qrts. shrimp stock
2 tbspns creole seasoning
2 tbspns parsley
1/2 c chopped green onions
2lbs med shrimp, deveined
2 c crabmeat
1 qrt oysters
cayenne to taste
and of course a pot of cooked long-grain rice