| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Cajun, Soups | 6 | Servings | |
INGREDIENTS
| 1 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | c | Chopped green bell pepper |
| 2 | Cloves garlic,minced | |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour,all-purpose |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | ds | Tabasco sauce |
| 5 | Bay leaves | |
| 1 | cn | Tomatoes,drained(16oz) |
| 1 | c | Tomato juice |
| 5 | c | Hot water |
| 3 | c | Shrimp,shelled/deveined |
| 6 | Small hard-shell crabs | |
| 24 | Shucked oysters | |
| 1 | lb | Okra,chopped |
| 3 | c | Hot cooked rice |
| Chopped fresh parsley |
INSTRUCTIONS
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. From: Michael Orchekowski Date: 25 Mar 94
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