Frank's place new orleans gumbo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onions |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped green bell pepper |
| 2 | Cloves garlic,minced | |
| ¼ | cup | Butter or margarine |
| ¼ | cup | Flour,all-purpose |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | dash | Tabasco sauce |
| 5 | 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 | pounds | Okra,chopped |
| 3 | cups | Hot cooked rice |
| Chopped fresh parsley | ||
Directions
1. In large Dutch oven, gently saute onion, celery and bell pepper in butter; add garlic and continue to sauce 5 minutes. 2. Remove from heat and slowly stir in flour. 3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer for 15 minutes.
4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30 minutes.
5. Spoon a few tablespoons cooked rice in each of six large soup bowls; ladle gumbo onto rice and garnish with parsley.