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Creole Gumbo - 2c

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3/4 Stick Butter
2 Cups Green Onions; chopped
2 whole Crab,; blue
2 Cups Okra; sliced
1 Cup Onion; chopped
2 Cups Shrimp; peeled
2 Cups Oysters; raw
1 Cup Tomato Pulp; chopped
2 Cups Tomato Juice
1 1/2 Quarts Fish Stock
3 Tablespoons Butter
3 Tablespoons Flour
1 Tablespoon Gumbo File
  Salt; to taste
  Ground Black Pepper; to taste
  Cayenne Pepper; to taste
3 Cups Rice; cooked

Remove the top shells of the crabs and discard. Cut each crab into four
pieces. Melt the butter and saute the onions, okra, white onions and the
crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice
with 1 1/2 quarts of fish stock and bring to a boil. Let it boil for a
minute, then add to the first pot. In a small skillet, cook the butter and
flour together until brown. Blend this brown roux with the file and some of
the gumbo liquid and add to the gumbo. Add the salt and pepper and cayenne
to taste. Simmer for about 1 1/2 hours. To serve, pour 1 1/2 cups of gumbo
over 1/2 cup of rice.

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Yield: 8 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.34 **





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