CREOLE GUMBO (Gombo Creole)
Antoine's Restaurant Cookbook by Jr. Roy F. Guste
The Bouillabaisse of Louisiana appears in many forms. Ours is the classic Creole seafood gumbo.
Serves 6.
3/4 stick butter
2 cups chopped green onions
3 crabs (top shell discarded, cut in 4 pieces)
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 quarts Fish Stock
3 tablespoons butter
3 tablespoons flour
1 tablespoon File (sassafras)
salt, pepper and cayenne
3 cups cooked rice
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 with 1 1/2 quarts of 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.
To serve, pour 1 1/2 cups of gumbo into each bowl over 1/2 cup rice.
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