Friday, August 12, 2016

New Orleans Seafood Gumbo

        New Orleans Seafood Gumbo    

1 cup Chopped onions
 1 cup Chopped celery
 1 cup Chopped green bell pepper
 2 Cloves garlic minced
 1/4 cup Butter or margarine
 1/4 cup Flour,all-purpose
 1-3 dashs Tabasco sauce 
 5 Fresh Bay leaves 
 1 can Tomatoes,drained (16oz) 
 1 cup Tomato juice 
 5 cups Hot water 
 3 cups Shrimp,shelled/deveined
 6 Small hard-shell crabs 
 24 Shucked oysters 
 1 lb Okra,chopped 
 3 cups Hot cooked rice 
 Chopped fresh parsley 
 Pepper to taste 
                         Salt to taste                               

 1. In large Dutch oven, gently saute onion, celery and 
bell pepper in butter; add garlic and continue to saute for 5 minutes. 

 2. Remove from heat and slowly stir in flour.

 3. Reduce the heat to medium-low, cover the saucepan,
 and simmer for 20 minutes

 4. Add salt, pepper, Tabasco, bay leaves, tomatoes 
and tomato juice; simmer for 15 minutes.

 5. Add the hot water, shrimp, crabs, oysters, and 
okra; cover and simmer 30 minutes.

 6. Spoon a few tablespoons cooked rice in each of 
six large soup bowls; ladle gumbo onto rice and garnish with parsley.

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