| 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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