Shellfish Gumbo Z'herbes (New Orleans)
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
8 Bowls
- Serves:
- 8
ingredients
- 1 lb uncooked shrimp, shelled and deveined (20-24 per lb)
- 4 tablespoons butter
- 1 lb okra, sliced
- 2 onions, finely chopped
- 1 1⁄2 tablespoons flour
- 1 cup tomatoes, 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
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon Tabasco sauce
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄2 lb crabmeat
- 2 cups rice, Hot cooked, white
directions
- In a large kettle or Dutch oven, saute shrimp in 2 T. butter until pink. Set aside in a bowl.
- 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.
- Stir in flour until smooth. Add tomatoes and cook for several minutes.
- Add enough water to oyster liquor to make 2 quarts and add to the okra mixture. Add salt, garlic and cayenne.
- Heat to boiling, reduce heat, cover and simmer for one hour. Add shrimp and simmer for 30 minutes.
- Just before serving add oysters and cook until edges curl.
- Add Tabasco, Worcestershire sauce and crabmeat. Heat through.
- Serve in soup lates over a serving of cooked rice.
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