Gumbo
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
- 1 bay leaf
- salt and pepper to taste
- 1 md onion chopped
- 1 tb worcestershire sauce
- 2 lb raw shrimp
- 1 sprig thyme
- 2 qt water
- 1 cn tomato sauce
- 1 md green pepper
- 1 1/2 doz oysters (optional)
- 1/2 doz crabs, scalded (or about
- 2 lb okra, fresh or frozen
- 1 rib celery
- 1 clove garlic ( i use 3 but i
- fresh parsley, chopped
- 1/3 c shortening or drippings.
- Carbohydrate 42.0100575509024 g
- Cholesterol 1361.92 mg
- Fat 16.6317371814117 g
- Fiber 9.5747765734669 g
- Protein 189.046953528958 g
- Saturated Fat 3.15852335935671 g
- Serving Size 1 1 Serving (3351g)
- Sodium 3912.95184204328 mg
- Sugar 32.4352809774355 g
- Trans Fat 4.62093613621847 g
- Calories 1099 calories
Hi everybody, these are some more of the recipes for our family cookbook "Five Generations of Cooking with the Knight Family. These recipes came from my sister-in-law who is born and raised in New Orleans. Peel and rinse shrimp. Clean crab (may add some claws whole. Cut okra in thin slices crosswise. Cut green pepper into small pieces. Chop onion and garlic very fine. Fry shrimp and cab in a skillet with half the shortening. When brown put into a large pot with the water. add remaining shortening to skillet and brown onion and garlic slightly. Add sliced okra and green peppers and fry, stirring until lightly browned. Add to crabs and shrimp in pot. Add tomato sauce to skillet and scrape pan so as to remove all browned particles. add this to pot along with seasonings and celery. Simmer slowly about two hours. Oysters may be added about 10 or 15 minutes before serving. Serve over hot fluff rice. Posted to EAT-L Digest 23 Feb 97 by kATHERINE L Smith <ksmith3002@JUNO.COM> on Feb 24, 1997.
