Seafood Delight 1

8-10 boiled eggs, peeled, set aside
1 box Zatarain's Gumbo Base
1/4 cup dry roux
10 cups water
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 green or red pepper, finely chopped
3 stalks green onion, finely
1 cup celery, finely chopped
1 tablespoons minced garlic
2 teaspoons basil
2 teaspoons salt or (creole seasoning)
4 bay leaves
3 tablespoons white wine
One 6-ounce can crab meat or 6-9 gumbo crabs
One 10-ounce can baby clams with juice
One 12-ounce package bay scallops
One 12-ounce package imitation crab meat, cut in small pieces
2 pounds shrimp, peeled

In a large sauce pan, combine 6 cups water, olive oil and the gumbo base. Stir to dissolve lumps. Add dry roux slowly; bring to boil. Reduce heat; simmer 30 minutes. In a separate skillet saute the onion, green pepper, green onion, celery, garlic and basil. Transfer sauteed vegetables to sauce pan. Add remaining water, bay leaves salt to taste.

Add (Kitchen Bouquet, if desired). Bring combined mixture to a boil, reduce heat and simmer for 45 minutes. Stir often. Add cooked eggs, crab meat (or gumbo crabs), clams, scallops, imitation crab meat and shrimp. Return to a boil, stirring a time or two. Simmer over low heat for 15 minutes. Serve over rice. (Okra can be added when sauteing veggies).

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Cajun Country -- New Iberia, Louisiana