Antoine's Creole Gumbo Recipe

ingredients

3/4 stick butter
2 cups chopped green onions
2 cups sliced okra
1 cup chopped white onions
2 cups raw peeled shrimp
2 cups raw oysters
1 cup chopped tomato pulp
2 cups tomato juice
1 1/2 quart fish stock
3 crabs (top shell discard, cut into 4 pieces)
3 tablespoons flour
1 tablespoon file (sassafras)
3 cups cooked rice
salt and pepper
cayenne pepper

directions

Melt the butter and saute the green onions, okra, white onions and crabs.

In a separate pot, put the shrimp, oysters, tomatoes and tomato juice in with the fish stock and bring to a boil. Let boil for a minute, then add to the first pot.

In a small skillet cook the butter and flour together until brown. Blend this brown roux with the file and some of the gumbo liquid and add to the gumbo. Add salt and pepper and cayenne to taste. Simmer for 1 1/2 hours.

Recipe Source: Antoine's Restaurant, New Orleans

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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