Difference between revisions of "Directory:KJ Kitchens/New Orleans Gumbo"
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== New Orleans Gumbo == | == New Orleans Gumbo == | ||
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* 1 (18 oz.) can [[Recipe Ingredient:=stewed tomatoes]], chopped | * 1 (18 oz.) can [[Recipe Ingredient:=stewed tomatoes]], chopped | ||
* 1 lb. [[Recipe Ingredient:=crabmeat]] | * 1 lb. [[Recipe Ingredient:=crabmeat]] | ||
| − | * 1 lb. [[Recipe Ingredient:=shrimp]] | + | * 1 lb. [[Recipe Ingredient:=shrimp|[[shrimp]]]] |
* 1 cup diced cooked [[Recipe Ingredient:=ham]] | * 1 cup diced cooked [[Recipe Ingredient:=ham]] | ||
* 1 cup diced, cooked [[Recipe Ingredient:=chicken]] | * 1 cup diced, cooked [[Recipe Ingredient:=chicken]] | ||
Latest revision as of 00:34, 25 February 2007
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New Orleans Gumbo
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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. [[Recipe Ingredient:=shrimp|shrimp]]
- 1 cup diced cooked ham
- 1 cup diced, cooked chicken
- 1 jar oysters (optional)
Directions:
1. 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.
2. 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.
3. Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.
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KJ Kitchens
