Recipe - Louisiana Gumbo

Butter Or Margarine
2 cup Chopped Onions
1 One half tablespoon AllPurpose Flour
2 cn (14 One half To 16 Oz) Tomatoes
1 pack (10 Oz) Frozen Okra; Thawed
And Cut 1/2"
12 Oysters In Shell
Water
1 Clove Garlic; Crushed
2 teaspoon Salt
2 teaspoon Worcestershire Sauce
1/8 teaspoon Hot Pepper Sauce
1 pound Shrimp; Shelled And Deveined
One half pound Fresh Alaska King Crab Or
1 pack (6 Oz) Frozen Alaska King
Crab; Thawed And Drained
Hot Cooked Rice; Optional

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 cup water, garlic, salt,
Worcestershire, and hotpepper 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 AllAmerican Cookbook, 1987, pg. 106

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
25, 1998