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SCHOONER RESTAURANT (BILOXI) SEAFOOD GUMBO Recipe

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This recipe for SCHOONER RESTAURANT (BILOXI) SEAFOOD GUMBO is from 223 Querens Ave., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. cut okra
3 lbs. peeled shrimp
1 lb. claw crab meat, rinsed and picked
1 whole bunch celery, diced
3 medium onions, diced
2 green bell peppers, diced
1 whole bunch green onion, chopped
1 can Rotel tomatoes
1/2 cup vegt oil for all onions, green bell peppers & celery + 1/2 cup for okra
1 gallon water (seafood stock is better)
4 Bay leaves
Creole/Cajun Seasoning to taste (Tony Chachere's or "Slap Ya MaMa")
Salt and Black Pepper to taste
File' (optional since using okra)
Directions:
Directions:
1. In large skillet (preferably cast iron) add vegetable oil and sauté the onions, green bell pepper and celery until golden brown. Set aside to cool.

2. In 6 quart pot, sauté the okra for 20 minutes.

3. To okra add the Rotel Tomatoes and cook for 10 minutes.

4. Add 1 gallon water (or seafood stock) and cooled seasoning (vegetables), Creole/Cajun seasoning, salt, black pepper, and bay leaves. Simmer for 1 hour.

5. Add shrimp and crab meat and cook for 15 minutes. Add File' (optional since using okra). Serve over cooked rice.
Personal Notes:
Personal Notes:
"That sounds like a lot of oil. I just use enough to sauté the vegetables. And I don't use the File' since I use the okra." Maw Maw (Bessie Christine Alford Hegwood)

 

 

 

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