New Orleans Seafood Gumbo

        New Orleans Seafood Gumbo    

       

  

 Ingredients

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                               

 Directions

  

 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.