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| Home -> [Creole & Cajun, Exotic, Gumbos & Stews, Soups & Stews, Southern, Stews] -> [Frank's place new orleans gumbo Recipe] |
Frank's place new orleans gumbo
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Creole & Cajun, Exotic, Gumbos & Stews, Soups & Stews, Southern, Stews |
Rating: |
0 |
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Ingredients:
| 1
| cup | Chopped onions | | 1
| cup | Chopped celery | | 1
| cup | Chopped green bell pepper | | 2
| | Cloves garlic, minced | | 1/4
| cup | Butter or margarine | | 1/4
| cup | Flour, all-purpose | | | Salt to taste | | | Pepper to taste | | 1
| dash | Tabasco sauce | | 5
| | Bay leaves | | 1
| can | Tomatoes, drained(16oz) | | 1
| cup | Tomato juice | | 5
| cup | Hot water | | 3
| cup | Shrimp, shelled/deveined | | 6
| | Small hard-shell crabs | | 24
| | Shucked oysters | | 1
| lbs | Okra, chopped | | 3
| cup | Hot cooked rice | | | Chopped fresh parsley |
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Procedures:
| 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 |
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