Glenwood Plantation Oyster, Shrimp, And Crab Gumbo Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2: Onions,
2: Dozen oysters,
6: Fresh tomatoes,
1 lbs: Shrimp, (scalded, peeled,
1 Pod: red pepper,
Cleaned),
1 Sprig: parsley,
1/2: Dozen crabs, (scalded,
1 Sprig: thyme,
Cleaned, cut in half
2 cup: Fresh okra,
1: Bay leaf,
1 Slice: ham,
3 quart: Water,
1 tbsp: Lard,
Salt and pepper,
Directions:
(note that this recipe substitutes okra for file, but is otherwise
very traditional)
Chop onions fine; peel tomatoes; chop and save juice. Chop red
pepper, parsley and thyme. Wash okra; stem and slice thin; cut ham
in squares. Put lard to melt in a sop pot; add chopped onions, ham,
and the sliced okra. When well browned, add tomatoes with juice; cook
until tender. Then add oysters, shrimp, and crab (which have been
prepared). Add red pepper, bay leaf, parsley, and thyme. When
everything is well fried and browned, add 3 quarts water. Let simmer
gently one hour or longer. Season to taste with salt and pepper.
Serve with cooked rice.
By: Mrs. Edward P. Munson, Glenwood Plantation House, Napoleonville,
LA. Taken from: Marion Browns Southern Cookbook
Posted from the Echos Library 02/21/95 by Frank Skelly
Submitted By FRANK SKELLY On 02-21-95
Source from luhu.jp
very traditional)
Chop onions fine; peel tomatoes; chop and save juice. Chop red
pepper, parsley and thyme. Wash okra; stem and slice thin; cut ham
in squares. Put lard to melt in a sop pot; add chopped onions, ham,
and the sliced okra. When well browned, add tomatoes with juice; cook
until tender. Then add oysters, shrimp, and crab (which have been
prepared). Add red pepper, bay leaf, parsley, and thyme. When
everything is well fried and browned, add 3 quarts water. Let simmer
gently one hour or longer. Season to taste with salt and pepper.
Serve with cooked rice.
By: Mrs. Edward P. Munson, Glenwood Plantation House, Napoleonville,
LA. Taken from: Marion Browns Southern Cookbook
Posted from the Echos Library 02/21/95 by Frank Skelly
Submitted By FRANK SKELLY On 02-21-95
Source from luhu.jp