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Categories:
butter onions green pepper celery frozen okra shrimp tomatoes water bay leaves parsley thyme cayenne pepper salt crab meat file powder fresh oysters
Viewed: 22 - Published at: 6 years agoIngredients
- 1 stick butter
- 2 large onions, chopped
- 1 medium green pepper, chopped
- 2 c. celery, chopped
- 1 bag frozen okra, thinly sliced and trimmed
- 3 lb. shrimp, cleaned
- 28 oz. can tomatoes
- 2 qt. water
- 3 bay leaves
- 2 sprigs parsley, chopped
- 1 1/2 Tbsp. thyme
- 1/2 tsp. cayenne pepper
- salt to taste
- 2 cans crab meat
- 1 Tbsp. file powder
- canned or fresh oysters to taste (optional)
Method
- Melt butter in large kettle over moderate heat.
- Add onion, green pepper and celery.
- Cook until onion is soft.
- Add okra and shrimp.
- Cook stirring constantly, until shrimp start to turn pink. Add tomatoes, the liquid, water, bay leaves, parsley, thyme, cayenne and salt.
- Bring to boil.
- Reduce heat and simmer, covered, about 1 1/2 hours.
- Add crab.
- Simmer, covered, about 30 minutes longer.
- Add oysters during last 10 minutes cooking time.
- Add file powder, if desired, stirring constantly.
- Don't allow gumbo to boil.
- Serve on mounds of rice in soup bowls.
- Recipe may be doubled and freezes nicely.
