New Orleans Gumbo

[April B.]

News Letter
Subject:More Soulful Recipes - December 16th, 2003 (Part 2)
Date:Tue, 16 Dec 2003 12:14:31 -0500


More Soulful Recipes December 16th, 2003 (Part 2)
Publisher: Willie Crawford Editor: Joleene

http://www.chitterlings.com:


From: Elvee O'Kelley
To: [e-mail]
Subject: Gumbo
New Orleans Gumbo
Serves 6

Ingredients

1 cup onions, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 garlic cloves, minced
1/4 cup butter
1/4 cup all-purpose flour
salt and pepper, to taste
1 to 2 dashes Tabasco sauce
5 bay leaves
1 (16 ounce) can tomatoes,drained
1 cup tomato juice
5 cups hot water
1-1/2 to 2 pounds large shrimp, de-vained
6 small hard-shell crabs
24 shucked oysters
1 pound okra, chopped
3 cups hot cooked rice
fresh parsley, chopped

Directions

In large Dutch oven, gently saute onion, celery and
green pepper in butter; add garlic and continue to
saute for about 5 minutes. Remove from heat and
slowly stir in flour. Add salt, pepper, Tabasco, bay
leaves, tomatoes and tomato juice; simmer for about
15 minutes. Add the hot water, crabs, oysters, and okra;
cover and simmer about 20 minutes. Add shrimp and
simmer for another 10 minutes. Spoon a few tablespoons
cooked rice in each of six large soup bowls; ladle gumbo
onto rice and garnish with parsley.