Creole Gumbo #2
INGREDIENTS:
3/4 Stick Butter
2 c Green Onions, chopped
2 Crab,, blue
2 c Okra, sliced
1 c Onion, chopped
2 c Shrimp, peeled
2 c Oysters, raw
1 c Tomato Pulp, chopped
2 c Tomato Juice
1 1/2 qt Fish Stock
3 tb Butter
3 tb Flour
1 tb Gumbo File
Salt
Black Pepper, ground
Cayenne Pepper, to taste
3 c Rice, cooked
3/4 Stick Butter
2 c Green Onions, chopped
2 Crab,, blue
2 c Okra, sliced
1 c Onion, chopped
2 c Shrimp, peeled
2 c Oysters, raw
1 c Tomato Pulp, chopped
2 c Tomato Juice
1 1/2 qt Fish Stock
3 tb Butter
3 tb Flour
1 tb Gumbo File
Salt
Black Pepper, ground
Cayenne Pepper, to taste
3 c Rice, cooked
Remove the top shells of the crabs and discard. Cut each crab into four pieces. Melt the butter and saute the onions, okra, white onions and the crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of fish stock and bring to a boil. Let it boil for a minute, then add to the first pot. In a small skillet, cook the butter and flour together until brown. Blend this brown roux with the file and some of the gumbo liquid and add to the gumbo. Add the salt and pepper and cayenne to taste. Simmer for about 1 1/2 hours. To serve, pour 1 1/2 cups of gumbo over 1/2 cup of rice.