Seafood Gumbo for a Crowd Recipe

Here's a one pot wonder for a Southern gumbo get together. This recipe makes a huge pot of rich and hearty seafood gumbo filled with shrimp, crab and oysters.
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  • 4 1/2 cups flour
  • 3 cups vegetable oil
  • 8 cups onions, chopped
  • 2 cups bell pepper, chopped
  • 3 cups celery, chopped
  • 3 tablespoons garlic, minced
  • 3 cans whole tomatoes with juice (14 ounce cans)
  • 1 can tomato sauce (8 ounce can)
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 2 teaspoons red pepper
  • 1 gallon water
  • 3 pounds fresh shrimp
  • 3/4 cup parsley, chopped
  • 1 cup green onions, chopped
  • 2 pints oysters
  • 2 pounds lump crab meat
Make a roux by stirring the flour and vegetable oil together in a havy pot over medium-low heat until a well-browned panut butter color, not burned.

When roux is made, add onions, bell pepers, celery and garlic. Cook, stirring until vegetables are limp, being careful not to burn.

Add tomatoes, tomato sauce, salt and pepper. Cook and stir until well blended.

Add water and cook 50 minutes.

Turn fire off. Let sit until ready to serve.

Just before serving, bring to a light bubble. If too thick, add more water. Add shrimp. Cook 10 minutes.

Add parsley, green onions, oysters and crabmeat. Cook 5 minutes more.

NOTE: It is important not to overcook the seafood. Serve immediately.

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