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Franks Place New Orleans Gumbo Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 c Chopped onions

1 c Chopped celery

1 c Chopped green bell pepper

2 Cloves garlic,minced

1/4 c Butter or margarine

1/4 c Flour,all-purpose

Salt to taste Pepper to taste 1 ds Tabasco sauce

5 Bay leaves

1 cn Tomatoes,drained(16oz)

1 c Tomato juice

5 c Hot water

3 c Shrimp,shelled/deveined

6 Small hard-shell crabs

24 Shucked oysters

1 lb Okra,chopped

3 c Hot cooked rice

Chopped fresh parsley 1. In large Dutch oven, gently saute onion, celery and bell pepper in

butter; add garlic and continue to sauce 5 minutes. 2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer

for 15 minutes. 4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30

minutes. 5. Spoon a few tablespoons cooked rice in each of six large soup bowls;

ladle gumbo onto rice and garnish with parsley. From: Michael Orchekowski Date: 25 Mar 94

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<h1>Franks Place New Orleans Gumbo</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Chopped onions <P>1 c Chopped celery <P>1 c Chopped green bell pepper <P>2 Cloves garlic,minced <P>1/4 c Butter or margarine <P>1/4 c Flour,all-purpose <P>Salt to taste Pepper to taste 1 ds Tabasco sauce <P>5 Bay leaves <P>1 cn Tomatoes,drained(16oz) <P>1 c Tomato juice <P>5 c Hot water <P>3 c Shrimp,shelled/deveined <P>6 Small hard-shell crabs <P>24 Shucked oysters <P>1 lb Okra,chopped <P>3 c Hot cooked rice <P>Chopped fresh parsley 1. In large Dutch oven, gently saute onion, celery and bell pepper in <P>butter; add garlic and continue to sauce 5 minutes. 2. Remove from heat and slowly stir in flour. <P>3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer <P>for 15 minutes. 4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30 <P>minutes. 5. Spoon a few tablespoons cooked rice in each of six large soup bowls; <P>ladle gumbo onto rice and garnish with parsley. From: Michael Orchekowski Date: 25 Mar 94 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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