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New Orleans Gumbo
2
tablespoons shortening
green onions, diced
stalk celery, diced
green bell pepper, diced
jalapeño pepper (optional)
tablespoon chopped fine parsley
quart cut−up okra
2
1
1
1
1
1
1
1
1
1
1
1
1
1
/2 can tomato paste
tomato paste can of water
(18 oz.) can stewed tomatoes, chopped
lb. crabmeat
lb. shrimp
cup diced cooked ham
cup diced, cooked chicken
jar oysters (optional)
In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers.
Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat
and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water,
stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve
over hot, cooked rice.
New Orleans Gumbo
13
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