This is an old original family recipe that's been around for at
least 50 years that I know of. I don't remember too many things
about the first years of my life, so that's why I mentioned
the 50 year mark. I guess that's when I ate my very
fist "raw" oyster and man oh man, do I remember that ! Been
eatin' dem ersters ever since ...
--- Jay Garcia - Gateway! New Orleans
Ingredients and Cooking Instructions:
4 lbs. Shrimp
2 lbs. Okra
1/2 cup flour
3 lg. Onions
1 cup parsley
1 cup green pepper
1 bay leaf
1 tsp tyme
1/2 tsp garlic puree
1 tsp white pepper
1/2 tsp paprika
1 pinch allspice
1 tbs Worcestershire
1/2 tsp cayenne pepper
1 cup olive oil
2 qt. shrimp water**
1 doz. gumbo crabs
1 12oz can peeled tomatoes
2 tbs salt
Fry okra in flour and olive oil, then fry onion and add
rest of spices, green pepper, parsley, etc. Cook 1/2 hour
then add tomatoes and cook additional 1/2 hour. Add shrimp
water and crabs. Cook until done to taste. Add shrimp last
5 minutes or so.
Serve in large shallow soup bowl over fresh cooked rice. ENJOY!!!
After peeling shrimp, boil the peelings and heads in 2 quarts water.
Add water while boiling to maintain 2 quart level.
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