Glenwood plantation oyster, shrimp, and crab gumbo

10 servings

Ingredients

Quantity Ingredient
2 Onions
6 Fresh tomatoes
1 Pod red pepper
1 Sprig parsley
1 Sprig thyme
2 cups Fresh okra
1 Slice ham
1 tablespoon Lard
2 Dozen oysters
1 pounds Shrimp (scalded, peeled,
Cleaned)
½ Dozen crabs (scalded,
Cleaned, cut in half
1 Bay leaf
3 quarts Water
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 Brown's Southern Cookbook Posted from the Echo's Library 02/21/95 by Frank Skelly Submitted By FRANK SKELLY On 02-21-95

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