Louisiana Gumbo

Louisiana Gumbo Ingredients

Butter Or Margarine	2 ts Salt
2 c Chopped Onions	2 ts Worcestershire Sauce
1 1/2 tb All-Purpose Flour	1/8 ts Hot Pepper Sauce
2 cn (14 1/2 To 16 Oz) Tomatoes	1 lb Shrimp; Shelled And Deveined
1 pk (10 Oz) Frozen Okra; Thawed	1/2 lb Fresh Alaska King Crab Or
12 Oysters In Shell	1 pk (6 Oz) Frozen Alaska King
Water	Hot Cooked Rice; Optional
1 Clove Garlic; Crushed

Instructions for Louisiana Gumbo

In Dutch oven over medium heat, in 2 T hot butter or margarine, cook onions until tender; stir in flour. Stir in tomatoes and okra and cook, stirring, until mixture thickens slightly. (It is the sticky juices in the okra that thicken the texture of the gumbo.) Open oysters, remove from shells, and drain their liquid into a bowl; add enough water to make 1 cup liquid; meanwhile refrigerate the oysters. Add the liquid, 6 c water, garlic, salt, Worcestershire, and hot-pepper sauce to the pot. Cover; cook over low heat 1 hour. Add shellfish; simmer about 10 minutes. If you like, serve soup over a scoop of rice in each soup bowl. REG 2 SHARED BY Jill Proehl, St. Louis, MO -jpxtwo@swbell.net Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 106 Posted to recipelu-digest by Jill & Joe Proehl on Mar 25, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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Louisiana Seafood Gumbo

Louisiana Seafood Gumbo

Gumbo Zherbes (Green Gumbo)

Ingredient Insight - look inside this recipe

All-Purpose Flour	Crab	Garlic	Margarine
Okra	Onion	Oyster	Rice
Salt	Shrimp	Tomato	Worcestershire sauce

Butter Onion Garlic Rice Shrimp Tomato

for flavor and categorization

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