Wednesday, September 8, 2010

Host a Gumbo for the Gulf Party

Concerned about the effects of the Gulf Oil Spill but not sure how to help? Consider hosting a "Gumbo for the Gulf" party. They'll provide info & recipes for you. Luckily, here at Stonewall Kitchen, we have a Louisiana native! Phyllis was willing to share her family recipe with all of you. Here it is, but first, the key to a good gumbo - ROUX!

Seafood Gumbo

Basic Roux (see above)
-1 cup flour
-1/2 cup oil

-1 large onion
-2 T bell peppers, chopped
-Salt & Pepper to taste
-2 lbs fresh cleaned shrimp
-1 lb fresh crab meat
-1 pint oysters
-3 stalks celery, chopped
-2 to 3 quarts water

Make roux; add onions and let cook about 5 minutes or until onions are clear. Add water and let come to a boil. Turn heat to low, add other seasonings and red pepper. Simmer until all vegetables are cooked down. Add all seafood at this time and cook about 20 minutes longer. Serve over rice in large bowls.


  1. If you really want to help the Gulf Shrimpers, please be sure you are purchasing Gulf wild caught shrimp and not the farm raised ones from Thailand.


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