Chef Colt Patin for Heartstrings & Angel Wings Gumbo Cook-Off

Seafood Gumbo

Seafood Gumbo

• ¼ cup oil
• 4 cups Creole mix
• 2 tablespoons favorite seasoning
• 2 bay leaves
• 1 cup roux
• 1 gallon seafood stock or water
• 1 lb shrimp
• 1 lb crab meat
• 1 lb crawfish
• 1 cup green onion chopped
• 6 cups cooked rice
• Gumbo file

Method:
Heat oil and cook Creole mix for 5-6 minutes until tender. Add seasonings and cook for couple of minutes. Add roux with a little water and stir until it completely dissolves. Then add the rest of the water and bring to hard boil. Reduce heat to simmer and cook for 1 hour. Add seafood and after cooking for 30 minutes serve with cooked rice; garnish with green onion and sprinkle with gumbo file.
Serves 6-8 people.