Preparation:
Heat oil in a large skillet, over a medium flame whisk in flour and cook to a medium brown to dark brown roux remove from heat add onions and bell peppers heat and stir until foaming stops heat broth to a boil in a stockpot, over a moderate flame whisk in the roux mixture add shrimp, crab, sausage, and oysters with liquor cover and simmer over a very low flame, for 15-20 minutes stir in tabasco sauce season to taste with salt and pepper place hot cooked rice into individual bowls ladle gumbo over rice and garnish with parsley serve hot |
