New Orleans Gumbo - Recipe

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NEW ORLEANS GUMBO
2 c. fresh crab, cooked 1 c. onion, chopped 1 lg. okra 1 c. celery, chopped 2 c. raw shrimp, deveined and peeled 2 dozen raw oysters 2 c. canned tomatoes, drained 5 bay leaves Salt and pepper Dash of cayenne or pepper sauce 2 tbsp. parsley, chopped 4 tbsp. flour 4 tbsp. butter 1 c. tomato liquid (sauce or drained water from tomatoes) 5 c. hot water 2 c. file Rice (optional) Sausage (optional) Melt butter in saucepan; add flour, saute onion and celery until light brown. Add okra and cook about 30 minutes (until it ceases to rope); stir often. Stir in tomatoes and gradually add hot water and tomato liquid. Add bay leaves, crab, shrimp, oysters, parsley, salt, and pepper. Cover and simmer for 1 hour, stir often. The file powder is stirred into gumbo just before serving. Variations: Some say it isn't gumbo without some sausage (sliced and quartered) added in step 3 (simmered for 1 hour). Most agree that the cooked rice (about 2 cups) should be added in the last 20 minutes of the 1 hour simmering.

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New Orleans Gumbo

· Jul 26 · #142401

Kreola (Georgia) says:

This is a recipe for okra gumbo and not file gumbo. Tip one - File is a thickening agent, however, you should not add file to your entire pot of gumbo because it can spoil the pot. You should use file on the individual bowl. Tip two - you should not add rice into your pot of gumbo. I don't know where that came from but that is NOT how we New Orleanians do it. We add rice in the bowl first and add your gumbo over the rice. Just an FYI

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