shrimp, peeled; 1 lb. Add turtle meat and lightly brown on all sides. Water with 2 qts. Place a small amount of oil in a Dutch oven or large pot. * 2 cups chopped onions.

Louisiana Seafood Gumbo. Stir in 2 cups of water or turtle broth. File is added off the heat to thicken the gumbo. Serve over rice. shrimp stock (recipe to follow, may also be purchased at restaurants) 1 lb. Remove meat. This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Add a little more oil if necessary and lightly sauté the onion, celery and bell pepper. * 1 pound (35-count) shrimp, peeled and de-veined. * 2 dozen shucked oysters, reserve liquid. I use the cooked chicken for chicken salad.

* 3 quarts shellfish stock. Add the garlic, tomatoes, okra, roux and Cajun seasoning. crawfish; 2 qts. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. * 1 cup vegetable oil. * 1 pound jumbo lump crab meat. * 1 cup flour. 2 qts. crabmeat, lump preferably; 2 lbs.