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  • Writer's pictureTommy Centola

Seafood Gumbo from Ralph & Kacoo’s Cookbook

Updated: Mar 21, 2021

While eating out the other night, I noticed that one of the other customers had a Ralph and Kacoo’s shirt on. So while thinking of Gumbo recipes, I reached for their cookbook. This is great for a large gathering.

3 pounds fresh Shrimp

2 pints Oysters

2 pounds Lump Crabmeat

4 1/2 cup Flour

3 cups Vegetable Oil

2 cups Bell Pepper, chopped

8 cups Onions, chopped

3 cups Celery, chopped

3 tablespoons Garlic, chopped

3 (14 ounce) cans Whole Tomatoes with Juice (hand squeezed)

1 (8 ounce) can Tomato Sauce

3 tablespoons Salt

3 tablespoons Black Pepper

2 teaspoons Red Pepper (Cayenne)

1 gallon Water

3/4 cup Parsley, chopped

1 cup Green Onions, chopped

Make a roux by stirring flour and vegetable oil until a well browned peanut butter color. Not Burned! When roux is made, add onions, bell peppers, celery and garlic. Cook, stirring, until vegetables are limp, being careful not to. burn. Add hand squeezed 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. It is important not to overcook the seafood. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

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