< eae Photo courtesy Louisiana Office of Tourism a Louisiana Creole Seafood Gumbo. by Sara Ann Harris, Louisiana Seafood Board (NAPSA)—Warm,savory, hearty ...Louisiana seafood gumbois the ultimate comfort food. And no wonder, its origin is a rich African stew, melded by gombo or okra, and served for in-gatherings. So, bring your loved ones together with authentic Creole seafood gumbo. This is slow cooking at its best, a one-dish meal prepared traditionally and lovingly. For a true Creole flavor use only the freshest vegetables, herbs and seasonings. It goes without saying that only Louisiana seafood will give you a dining experience that made Creole cooking famous. As with any Creole sauce or stew, you start with a roux. Actually, that’s roux beuree or French red brown butter. What follows is always a lovely blend of African vibrancy, Native American nuance and Spanish zest, the founding influences of Louisiana Creole cooking. Warm up your home with Louisiana seafood. Creole Seafood Gumbo 1'/2 1'/2 3 2 5 cupsoil cups flour cups scallions, chopped cups yellow onion, chopped cloves garlic, chopped 1 tsp. dill weed 4 hay leaves, whole Cayenne pepperto taste 3 Ibs. Louisiana shrimp, 31-35 count, peeled 3 qts. water, hot 1 Ib. Louisiana blue crab claw meat 1 Ib. Louisiana lump blue crab meat 1 pt. Louisiana oysters, reserving liquid In large heavy pot over low flame, brown flourin oil, stir- ring constantly, until golden brown. Add vegetables, herbs and seasonings; gently stir until vegetables aresoft. Add shrimp and simmer until pink. Pour in hot water and reserved oyster liquid; blend carefully. Add claw crabmeat and cook over medium heat approximately 45 minutes. Add lump crabmeat and oysters. Cook until oyster edges curl, about 5 minutes. Ladle gumbooverrice in soup bowl. Serves 12. For award winning recipes from the Gumbo Capital of the World, as proclaimed by the 1973 Louisiana governor, go to www. LouisianaSeafood.com/Gumbo. You'll also find more there on Creole cooking made simple.
