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Ralph’s SEAFOOD GUMBO

Ingredients

1 cup roux (or 2 pkg Louisiana Gumbo Base) 1 lb can crab meat
10 cups seafood stock ¾ lb shucked oysters (with liquid)
1 stick unsalted butter 1 tbsp minced thyme
4 tbsp minced garlic 1 tbsp parsley
4 cups chopped onions 1 lb bag chopped okra
2 cups chopped green bell peppers ¼ cup Worcestershire
11/2 cup chopped celery 1 tbsp salt
4 large bay leaves 1 tsp black pepper
2 cups chopped tomatoes
1 lb alligator (optional if available) Sliced green onions for garnish
1 lb seafood sausage Fried okra for garnish
1 lb Andouille sausage Cooked rice for serving
2 lb peeled shrimp (no tails)

Seasoning
¼ tsp red pepper
1 tsp paprika
1 tsp chili powder
1 tsp black pepper
½ tsp thyme
1 tsp oregano
1/tsp red pepper flakes

Lagniappe

In a heavy sauce pan melt the butter and sauté the garlic until it starts to turn golden brown.
Add the onions, peppers, celery and bay leaves and cook for a couple of minutes. Add the
tomatoes, sausage, thyme and seasoning mix and cook until the vegetables are tender (about 5
minutes)

Stir in the stock and parsley mixing well and bring to a boil over high heat; simmer for about
15 minutes. Gradually add the roux stirring constantly until it is well blended into the stock.

Stir in the okra, Worcestershire, kosher salt and pepper and simmer for about 30 minutes
stirring occasionally

Next stir in the shrimp and crab meat and cook for 2-3 minutes, add the oysters and bring to a
boil skimming any foam.

Remove from heat season the gumbo to your taste with salt & pepper, and hot sauce.

Serve with cooked rice garnished with green onions and fried okr

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