Recipe - Creole Gumbo

Three fourths Stick Butter
2 cup Green Onions, chopped
2 Crab,, blue
2 cup Okra, cut or sliced up
1 cup Onion, chopped
2 cup Shrimp, peeled
2 cup Oysters, raw
1 cup Tomato Pulp, chopped
2 cup Tomato Juice
1 One half qt Fish Stock
3 tablespoon Butter
3 tablespoon Flour
1 tablespoon Gumbo File
Salt
Black Pepper, ground
Cayenne Pepper, to taste
3 cup 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 One half 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 One half hours. To serve, pour 1 One half cups of gumbo
over One half cup of rice.

Recipe by: Antoines Restaurant, New Orleans Posted to MCRecipe Digest V1
#613 by Bill Spalding billspa@icanect.net on May 15, 1997