Shellfish Gumbo Z'herbes (New Orleans)

Jb Tyler, TX's Note:

Wonderful gumbo, a bit different from the typical recipe. So good on the first cold day of fall. (I've been making this recipe for my husband for 32 years)

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 8.0 Bowls

• 1 lb uncooked shrimp , shelled and deveined (20-24 per lb)
• 4 tablespoons butter
• 1 lb okra , sliced
• 2 onions , finely chopped
• 1 ½ tablespoons flour
• 1 cup tomato , peeled and coarsely chopped
• 2 quarts water (more or less)
• 12 fresh oysters in liquor (or canned, or frozen)
• 2 teaspoons salt
• 1 garlic clove , crushed
• ¼ teaspoon cayenne pepper
• ¼ teaspoon Tabasco sauce
• ¼ teaspoon Worcestershire sauce
• ½ lb crabmeat
• 2 cups rice , Hot cooked, white

Directions:

1. In a large kettle or Dutch oven, saute shrimp in 2 T. butter until pink. Set aside in a bowl.
2. Heat remaining 2 T. butter in kettle, add okra and cook until tender. Add onion and cook until soft and tender. Add onion and cook until soft.
3. Stir in flour until smooth. Add tomatoes and cook for several minutes.
4. Add enough water to oyster liquor to make 2 quarts and add to the okra mixture. Add salt, garlic and cayenne.
5. Heat to boiling, reduce heat, cover and simmer for one hour. Add shrimp and simmer for 30 minutes.
6. Just before serving add oysters and cook until edges curl.
7. Add Tabasco, Worcestershire sauce and crabmeat. Heat through.
8. Serve in soup lates over a serving of cooked rice.