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New Orleans Gumbo

1 c Chopped onions
1 c Chopped celery
1 c Chopped green bell pepper
2 Cloves garlic,minced
1/4 c Butter or margarine
1/4 c Flour,all-purpose
Salt to taste
Pepper to taste
1 ds Tabasco sauce
5 Bay leaves
1 cn Tomatoes,drained (16 oz)
1 c Tomato juice
5 c Hot water
3 c Shrimp,shelled/deveined
6 Small hard-shell crabs
24 Shucked oysters
1 lb Okra,chopped
3 c Hot cooked rice
Chopped fresh parsley


In large Dutch oven, gently saute onion, celery and bell pepper in butter; add garlic and continue to sauce 5 minutes.

Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30 minutes.

5. Spoon a few tablespoons cooked rice in each of six large soup bowls; ladle gumbo onto rice and garnish with parsley.


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