Creole gumbo #2

Yield: 6 Servings

Measure Ingredient
3 tablespoons Oil
3 tablespoons Flour
1 large Onion; chopped
3 \N Cloves garlic; minced
⅓ \N Bell pepper; minced
3 quarts Water
\N \N Salt; red pepper and black pepper to taste
1 pounds Fresh crabmeat
\N \N Several whole crabs; cleaned (optional)
1 pounds Shrimp; cleaned & peeled
1 pint Oysters & their liquor
½ cup Parsley; chopped
½ cup Green onions; minced
\N \N File to taste

Make a roux with the oil and flour. Cook slowly, stirring constantly, until it is a golden brown. Add onions, garlic and bell peppers; cook until wilted. Slowly add water, stirring while you pour. Add seasonings.

Add crabmeat and cleaned crabs; cook about 1 hour. Add the raw, peeled shrimp and the liquid from the oysters; cook until the shrimp are done.

About 15 minutes before serving, add the oysters, parsley and green onions . Serve over rice. Let each person add his own fil‚ to taste. (Never cook fil‚ as it turns bitter.) Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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