BROWSE THE COLGIN COOKBOOK

SEAFOOD GUMBO

Number of Servings: 8-12

Ingredients:
2 lbs. cleaned,deveined shrimp
1 lb. lump crabmeat
1 (16oz.) jar raw oysters
2 quarts water
1 large white onion, chopped
1 cup chopped celery
1 (10oz.) package sliced orka
3 tablespoon butter
1 (16oz.) can chopped tomatoes
3 bay leaves
½ cup chopped parsley
2 teaspoon thyme
2/3 cup roux
¼ teaspoon COLGIN WORCESTERSHIRE SAUCE
salt and pepper to taste

Instructions:
In large pot add water and boil shrimp. In saucepan melt butter and saute onions and celery. When shrimp are done add cooked onions, celery and roux. Mix well. In butter saute the sliced orka and add to the shrimp. Combine the other ingredients to the shrimp, cover and cook over low heat about 1 hour. The gumbo is better if cooked the day before it is served. Serve over white rice.
If you like when served add fresh ground file to you gumbo. See roux in sauce section.