Glenwood plantation oyster, shrimp, and crab gumbo
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions | |
| 6 | Fresh tomatoes | |
| 1 | Pod red pepper | |
| 1 | Sprig parsley | |
| 1 | Sprig thyme | |
| 2 | cups | Fresh okra |
| 1 | Slice ham | |
| 1 | tablespoon | Lard |
| 2 | Dozen oysters | |
| 1 | pounds | Shrimp (scalded, peeled, |
| Cleaned) | ||
| ½ | Dozen crabs (scalded, | |
| Cleaned, cut in half | ||
| 1 | Bay leaf | |
| 3 | quarts | Water |
| Salt and pepper | ||
Directions
(note that this recipe substitutes okra for file, but is otherwise very traditional)
Chop onions fine; peel tomatoes; chop and save juice. Chop red pepper, parsley and thyme. Wash okra; stem and slice thin; cut ham in squares. Put lard to melt in a sop pot; add chopped onions, ham, and the sliced okra. When well browned, add tomatoes with juice; cook until tender. Then add oysters, shrimp, and crab (which have been prepared). Add red pepper, bay leaf, parsley, and thyme. When everything is well fried and browned, add 3 quarts water. Let simmer gently one hour or longer. Season to taste with salt and pepper.
Serve with cooked rice.
By: Mrs. Edward P. Munson, Glenwood Plantation House, Napoleonville, LA. Taken from: Marion Brown's Southern Cookbook Posted from the Echo's Library 02/21/95 by Frank Skelly Submitted By FRANK SKELLY On 02-21-95