Shellfish Gumbo Z'herbes (New Orleans)
- 1 lb uncooked shrimp, shelled and deveined (20-24 per lb)
- 4 tablespoons butter
- 1 lb okra, sliced
- 2 onions, finely chopped
- 1 12 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
- 14 teaspoon cayenne pepper
- 14 teaspoon Tabasco sauce
- 14 teaspoon Worcestershire sauce
- 12 lb crabmeat
- 2 cups rice, Hot cooked, white
- 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.
shrimp, butter, okra, onions, flour, tomatoes, water, oysters, salt, garlic, cayenne pepper, tabasco sauce, worcestershire sauce, crabmeat, rice
Taken from www.food.com/recipe/shellfish-gumbo-zherbes-new-orleans-394409 (may not work)