| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Each: peanut oil, flour |
| 1 | lg | Onion, chopped |
| 4 | Green onions, chopped | |
| 2 | Chives, minced | |
| 1 | sm | Green bell pepper, diced |
| 1/2 | sm | Celery rib, diced |
| 1 1/2 | lb | Tomatoes, peeled, seeded, chopped |
| 1/4 | c | Tomato paste |
| 2 | Cloves garlic, minced | |
| 1 | Bay leaf | |
| 1 | Sprig fresh thyme | |
| Salt, freshly ground pepper to taste | ||
| 3 | c | Water |
| 1/2 | lb | Okra, sliced |
| 12 | oz | Peeled shrimp, deveined |
| 3 | Hard shell crabs, cut in half |
INSTRUCTIONS
1. Heat all but 2 teaspoons of the oil over medium heat in a large, heavy pot. Stir in the flour; cook, stirring constantly until mixture is a deep brown, about 7 minutes. 2. Add the onion, green onions, chives, green pepper, celery, tomatoes, tomato paste, garlic and seasonings. Cook 5 minutes longer, stirring several times. Add the water and heat to a simmer. 3. Meanwhile, heat the remaining oil over high heat in a medium skillet. Add the okra and cook until it turns bright green, 3 to 4 minutes; add it to the pot. Cover and cook for 1 hour. 4. About 5 minutes before the gumbo is finished, add the shrimp and crab. Cook until shrimp is opaque. Serve with cooked white rice. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 26, 1997.
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