Remove meat. 2 qts. shrimp, peeled; 1 lb. Louisiana Seafood Gumbo. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. * 1 cup flour. Add turtle meat and lightly brown on all sides.
crawfish; 2 qts. Water with 2 qts. INGREDIENTS. Serve over rice. This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. * 2 dozen shucked oysters, reserve liquid. * 1 pound jumbo lump crab meat. shrimp stock (recipe to follow, may also be purchased at restaurants) 1 lb. * 1 pound (35-count) shrimp, peeled and de-veined. * 1 cup vegetable oil. File is added off the heat to thicken the gumbo. crabmeat, lump preferably; 2 lbs.
* 2 cups chopped onions. Add a little more oil if necessary and lightly sauté the onion, celery and bell pepper. Add the garlic, tomatoes, okra, roux and Cajun seasoning. Place a small amount of oil in a Dutch oven or large pot. Stir in 2 cups of water or turtle broth. * 3 quarts shellfish stock. I use the cooked chicken for chicken salad.