This is yet another way to cook gumbo. The use of butter instead of oil is usually the New Orleans or Creole way to make a roux.
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|1 stickbutter; in all|
|2 cupsGreen Onions; chopped|
|2 cupssliced okra|
|1 cupwhite onions; chopped|
|2 cupsraw peeled shrimp|
|2 cupsraw oysters|
|1 cuptomatoes; diced|
|2 cupsTomato juice|
|1 1/2 Shrimp Stock|
|3 crabs; (top shell discard, cut into 4 pieces)|
|1 tablespoonFile; (sassafras)|
|3 cupsRice; cooked|
Creole Gumbo Preparation
Melt half the butter and saute the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of shrimp stock and bring to a boil. Let boil for a minute, then add to the first pot. In a small skillet cook the other half of the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid to make a slurry and add to the gumbo. Add salt and pepper and cayenne to taste. Do not bring to a boil. Simmer for 1 1/2 hours.
To serve, pour 1 1/2 cups of gumbo into wide, flat bowls, then add 1/2 cup rice mounded up in the middle of the bowl of gumbo.
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