1:53 AM 3/20/98
alt.food

Seafood Gumbo

3 quarts seafood stock
1 cup corn oil	
1 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup chopped garlic
1 pound shrimp
1 pound catfish filets cut into 1/2 inch pieces
1 pound claw crabmeat
1 pound crab fingers
1 10 ounce can Rotel Diced Tomatoes and Green Chilies
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
file' to taste
2 cups chopped green onion tops
1/2 cup chopped parsley

1. To make seafood stock: In a large pot, combine 3 1/2 quarts water with any
combination of shrimp peels and heads, crab bodies, fish bones and heads,
peelings from onions, celery, garlic, parsley stems, thyme and bay leaves.
Bring to a boil, reduce heat to a simmer and cook for about 1 hour. Strain and
keep hot.
2. Meanwhile, in a large, heavy pot, heat the corn oil, slowly add the flour
and cook, stirring constantly, until the roux reaches the color of peanut
butter.
3. Add the onions, celery, bell peper and garlic to the roux and cook for about
5 minutes.
4. While stirring, add the hot seafood stock to the pot. Bring to a boil and
lower to a simmer. Cook for 15 minutes.
5. Ad the shrimp, catfish, claw crabmeat, crab fingers and Rotel tomatoes. Cook
an additional 15 minutes. Season with salt, freshly ground black peper, cayenne
pepperr and file'. Add chopped green onions and chopped parsley.
6. Serve with steamed rice and French bread. Makes 12 servings.

This gumbo, prepared by Joe Gonsoulin, executive chef of Le Triomphe Golf &
Country Club in Broussard, won first place honors in the professional seafood
category of the 1997 World Championship Gumbo Cook-Off held in New Iberia.
Check out our website, http:\\www.lacooking.com, to order a sample copy of
"Louisiana Cookin'", a new magazine loaded with recipes and good things
Louisiana style that is your guide to Louisiana's favorite pasttime.