Creole gumbo #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 3 | tablespoons | Flour |
| 1 | large | Onion; chopped |
| 3 | Cloves garlic; minced | |
| ⅓ | Bell pepper; minced | |
| 3 | quarts | Water |
| Salt; red pepper and black pepper to taste | ||
| 1 | pounds | Fresh crabmeat |
| Several whole crabs; cleaned (optional) | ||
| 1 | pounds | Shrimp; cleaned & peeled |
| 1 | pint | Oysters & their liquor |
| ½ | cup | Parsley; chopped |
| ½ | cup | Green onions; minced |
| File to taste | ||
Directions
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, .