RECIPE TITLE "New Orleans Gumbo" courtesy of The Library Of E-Cookbooks
Copyright © 2005 by e-cookbooks.net All Rights Reserved.
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4 servings --
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 Dynamic Beard Best Chef Award winner fuses the best of Creole cooking and American regional cuisines.
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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