It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Antoine's Creole Gumbo
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- #105616
serves/makes:
ready in:
2-5 hrs
2-5 hrs
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
added by
bison
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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