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      RECIPE TITLE "New Orleans Gumbo" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yields 4 servings time-- difficultyeasy

      RECIPE INGREDIENTS

    2 tablespoons shortening
    2 green onions, diced
    1 stalk celery, diced
    1 green bell pepper, diced
    1 jalapeño pepper (optional)
    1 tablespoon chopped fine parsley
    1 quart cut−up okra
    1/2 can tomato paste
    1 tomato paste can of water
    1 (18 oz.) can stewed tomatoes, chopped
    1 lb. crabmeat
    1 lb. shrimp
    1 cup diced cooked ham
    1 cup diced, cooked chicken
    1 jar oysters (optional)

    Emeril's New New Orleans Cooking
    Emeril's New New Orleans Cooking Dynamic Beard Best Chef Award winner fuses the best of Creole cooking and American regional cuisines.

      RECIPE METHOD

    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.


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