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 May 31, 2009
28 min
120 min
148 min