Gumbo Michael

Ingredients:

• 1 C flour
• 1 C oil
• 3-4 lbs head-on shrimp
• 1 lb crawfish tails (peeled)
• 2 onion, chopped
• 1 stalk celery, chopped
• 1 bell pepper, chopped
• 1 can rotel tomatoes
• 6 green onion
• 1 tbs parsley
• 2-3 tsp salt
• ½ - 1 tsp red, blk, white pepper
• 1 tsp garlic powder
• To taste:
  • Tabasco sauce
  • Louisiana hot sauce
  • Crab boil

Peel shrimp, saving heads and shells. Cover heads and shells with water and boil for approximately 2 hours to render 2 quarts of stock. Strain stock twice, since it will be fairly particulate.

Make dark brown roux with oil and flour. Add onions, bell pepper, and celery and remove from heat, stirring regularly until cool. In stock pot, heat shrimp stock and garlic powder. Add roux, rotel tomatoes, and ½ tsp each of Louisiana hot sauce, tabasco, and crab boil (or to taste) and simmer for 45 minutes. Add shrimp, crawfish, and remaining seasonings and simmer 15 minutes. Add parsley and green onions and simmer for 10 minutes. Top with gumbo file and serve over rice.

---

Michael Fritsche
mbf@fritsche.org

---