Tuesday, June 18, 2013
Best New Orleans Gumbo
You'll feel like you're back on Bourbon Street when you get a taste of this classic New Orleans' staple. We're talking about good old-fashioned gumbo. You'll love every spoonful.
At a glance
2 tbsp. shortening 2 green onions, diced 1 stalk celery, diced 1 green bell pepper, diced 1 jalapeno pepper 1 tbsp. chopped fine parsley 1-quart cut-up okra 1/2 can of tomato paste 1 tomato paste can of water 1 (18 oz.) can of stewed tomatoes, chopped 1 lb. crabmeat 1 lb. shrimp 1 cup diced cooked ham 1 cup diced, cooked chicken 1 jar oysters
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.
Ready in 1 hour and 20 min
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