New Orleans' Jumbo
US, savoury, cooked
4 - 6 servings
- 1 doz. crabs - scalded
- 1 cup chopped onion
- 1 pound okra
- 1 cup chopped celery
- 3 cups raw shrimp - deveined - peeled
- 2 doz. oysters
- 2 cups canned tomatoes - drained
- 5 bay leaves
- salt, pepper
- dash cayenne or pepper sauce
- 2 tbsp chopped parsley
- 4 tbsp flour
- 4 tbsp butter
- 1 cup tomato liquid
Melt butter in saucepan, add flour, saute onion and celery until light brown. Add okra and cook about 30 minutes until it ceases to rope - stirring often. Stir in tomatoes and gradually add hot water and tomato liquid. Add bay leaves, crab, shrimp, oysters, parsley, salt and pepper.
Cover and simmer 1 hour, stirring often. The file powder is stirred into gumbo just before serving.
Clean crabs, remove hard shells and legs. Crack claws and cut body in half.