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New Orleans Creole Gumbo

  • 1/4 cup butter
  • 1 green pepper, diced
  • 1 stock celery, diced
  • 1 onion minced
  • 3 cloves garlic, pounded
  • 2 hard-shelled crabs, cooked
  • 1 pound shrimps, cleaned
  • 1 1/2 quarts rich stock
  • 2 tablespoons paprika
  • 1 cup tomato puree
  • 1/2 small ham bone
  • 1 cup canned okra
  • 2 tablespoons gumbo file (dissolved in water)
  • Salt and pepper
  • 1 1/4 cups raw rice, boiled
Smother in butter the first 5 ingredients; add crabs, cut in pieces, the shrimps and paprika , cook a few minutes (be patient, you rascal). Add everything else except the rice and cook for 2 hours. Serve with the boiled rice (should be 5 cups when cooked). Serves 10.
Submitted by Cassyjean - Torrington, CT May 31, 2009 28 min 120 min 148 min
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