| Shellfish Gumbo Z'Herbes
1 pound of uncooked shrimp (20 - 24 per lb.), shelled and deveined
2 tablespoons of butter or margarine
2 tablespoons of butter or margarine
1 pound of okra, sliced
2 onions, finely chopped
1 1/2 tablespoons of all purpose flour
1 cup of tomatoes, peeled and coarsely chopped
water
12 fresh oysters in liquor or canned or frozen
2 teaspoons of salt
1 clove garlic, crushed
a pinch of cayenne
a few drops of hot pepper sauce
a dash of Worcestershire sauce
1/2 pound of crabmeat
2 cups of hot cooked white rice
In a large kettle of Dutch oven, sauté shrimp in 2 tablespoons of butter until pink. Set aside in bowl.
Heat the second 2 tablespoons of butter in kettle, add okra and cook until tender. Add onion and cook until soft. Stir in flour until smooth. Add tomatoes and cook for several minutes.
Add enough water to oyster liquor to make 2 quarts and add to okra combination. Add salt, garlic and cayenne.
Heat to boiling, reduce heat, cover and simmer for one hour. Add shrimp and simmer for 30 minutes.
Just before serving, add oysters and cook until edges curl.
Then add hot pepper sauce, Worcestershire sauce and crabmeat. Heat through. Serve in soup plates over a serving of cooked rice. Makes 8 servings
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