Saint_LB

Here you go:

1/2 cup veg. oil

1/2 plain flour

Season - with parsley, thyme, sage, & bay leaf, salt & black & cajun pepper.

Brown the rue until almost burnt (chocolate brown)

Once you get it to the right color - then add water. Cut your vegetables and add to mixture and bring to boil. Then lower the temp. to medium heat.

1 cloves garlic, minced
2 cups chopped onion
3/4 cup chopped celery
1 cup okra, chopped (optional)
When the vegetables are cooked then add shrimp & crab meat.


1/2 pound crabmeat, flaked (or can of crab meat)
2 pound medium shrimp - peeled and deveined
Hope it turns out good!



Then there was this question from my son...

About how much water, and by cajun pepper do you mean something like Old Bay Seasoning?

To which my wife answered...

This was from a long time ago - water should be about 1/2 pot of water and yes to the old bay spice


I know...she didn't say how big her pot was, but I know it is about the same size as a pot that you would use to boil a chicken or make red beans and rice in. I guess you will have to experiment with how much water to add but it is probably better to add water until you get it to the thickness you like.

Oh, yeah...1 more thing. You can also add whole gulf crabs(blue crabs?), (my favorite gumbo...really adds crab flavor and provides for an eating symphony when shared with family...you'll see what I mean, some probably already have heard it)...but I would put the crabmeat in, too.

Whether you think you can or think you can't...you're right!