Hey lawnboy-if I can remember (getting hard @ this age) - I recall having a recipe for seafood gumbo. Let me see if I can remember:
1/4cup corn oil
flour - have to check
2cups h20 + clam juice
1cup cut okra - must have
1 small bell pepper, cubed
Cajun seasoning (to taste)
1tbs hot sauce
1-2lbs shrimp, scallops
The toughest part is the roux. Heat - but don't burn! - the corn oil. Use
very low heat. Sift in the flour, & keep stirring. This takes a good 20 - 30 mins! Be careful. Get that roux as dark as possible w/o burning it.
Next add the liquid. 2 cups. Keep heating. Add the okra & peppers, stir, heating. Then add the seafood, hot sauce, then Tony Chachere's Cajun seasoning. Keep stirring.
Have the lady make some white rice. When your gumbo's done, serve it over da rice. Sprinkle some of Chachere's file powder just when you're ready to eat. Laissez les bons temps roulet! :salude: Good for Lent, for those who observe.
I'll check tonight for any mistakes I made. Hopefully I haven't offended any of you fine folks from Louisiana. Apologies, if needed, are sent.
I'm the guy your Mother Goose warned you about.