Frank's Place New Orleans Gumbo

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped green bell pepper
2		Garlic - minced
1/4 cup	49g / 1.7oz	Butter or margarine
1/4 cup	15g / 0.5oz	Flour - all-purpose
		Salt to taste
		Pepper to taste
1/8 teaspoon	0.6ml	Tabasco sauce
5		Bay leaves
1		Tomatoes - drained
1 cup	237ml	Tomato juice
5 cups	1185ml	Hot water
3 cups	711ml	Shrimp - shelled/deveined
6 cups	1422ml	Hard-shell crabs (small)
24		Shucked oysters
1 lb	454g / 16oz	Okra - chopped
3 cups	480g / 16oz	Hot cooked rice
		Chopped fresh parsley

Recipe Instructions

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.

Source:
Cooking Light, Jan/Feb 1995, page 86

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