Frank's Place New Orleans Gumbo Recipe - Cooking Index
Frank's Place New Orleans Gumbo Recipe - Cooking Index
| 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 | Tabasco sauce | |
| 5 | Bay leaves | |
| 1 | Tomatoes - drained(16oz) | |
| 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 |
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:
from "Voila!" (Jr League of Lafayette, LA)
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