Louisiana gumbo

Yield: 10 Servings

Measure Ingredient
\N \N Butter Or Margarine
2 cups Chopped Onions
1½ tablespoon All-Purpose Flour
2 cans (14 1/2 To 16 Oz) Tomatoes
1 pack (10 Oz) Frozen Okra; Thawed And Cut 1/2\"
12 \N Oysters In Shell
\N \N Water
1 \N Clove Garlic; Crushed
2 teaspoons Salt
2 teaspoons Worcestershire Sauce
⅛ teaspoon Hot Pepper Sauce
1 pounds Shrimp; Shelled And Deveined
½ pounds Fresh Alaska King Crab Or
1 pack (6 Oz) Frozen Alaska King Crab; Thawed And Drained
\N \N Hot Cooked Rice; Optional

In Dutch oven over medium heat, in 2 T hot butter or margarine, cook onions until tender; stir in flour. Stir in tomatoes and okra and cook, stirring, until mixture thickens slightly. (It is the sticky juices in the okra that thicken the texture of the gumbo.) Open oysters, remove from shells, and drain their liquid into a bowl; add enough water to make 1 cup liquid; meanwhile refrigerate the oysters. Add the liquid, 6 c water, garlic, salt, Worcestershire, and hot-pepper sauce to the pot. Cover; cook over low heat 1 hour. Add shellfish; simmer about 10 minutes. If you like, serve soup over a scoop of rice in each soup bowl.

REG 2 SHARED BY Jill Proehl, St. Louis, MO -jpxtwo@...

Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 106 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998

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