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Frank's Place New Orleans Gumbo

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, B12, C, D, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Chopped onions

  2. 1 cup 110g / 3.9oz Chopped celery

  3. 1 cup 146g / 5.1oz Chopped green bell pepper

  4. 2 Garlic - minced

  5. 1/4 cup 49g / 1.7oz Butter or margarine

  6. 1/4 cup 15g / 1/2oz Flour - all-purpose

  7. Salt to taste

  8. Pepper to taste

  9. 1/8 teaspoon 0.6ml Tabasco sauce

  10. 5 Bay leaves

  11. 1 Tomatoes - drained

  12. 1 cup 237ml Tomato juice

  13. 5 cups 1185ml Hot water

  14. 3 cups 711ml Shrimp - shelled/deveined

  15. 6 cups 1422ml Hard-shell crabs (small)

  16. 24 Shucked oysters

  17. 1 lb 454g / 16oz Okra - chopped

  18. 3 cups 480g / 16oz Hot cooked rice

  19. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  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.

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