List of Ingredients
12 T butter
3 10-oz packages of frozen okra, thinly sliced
3/4 cup finely chopped onion
3/4 cup finely chopped green pepper
3/4 t. finely chopped garlic
3 T flour
5 1/2 cups chicken stock
3 cups coarsely chopped fresh ripe tomatoes
Herb bouquet: parsley, bay leaf
3/4 t. thyme
3 t. salt
Freshly ground pepper
1 lb. raw shrimp
1 can crab meat
1 pint oysters
3 t. lemon juice
3 t. Worcestershire sauce
3/8 t. Tabasco
3 cups hot steamed rice
In 10-12 inch frying pan, melt 4 T butter over moderate heat.
Add the okra, stirring constantly, until it stops roping.
Over mod. heat, melt remaining butter in 2-3 soup pot.
Add onions, green pepper, garlic and cook without browning for about 5 min.
Stir in 3 T flour and when it has been absorbed by vegetables, cook 2-3 min. longer, stirring constantly.
Add okra, tomatoes, bouquet garni, thyme, salt and pepper.
Bring to boil, turn heat to its lowest point and simmer, partially covered for 1/2 hour.
Then drop in shrimp, simmering 5 min.
Add crab meat and oysters and simmer 2-3 min. until oysters curl.
Season with lemon juice, Worcestershire sauce and Tabasco.
Ladle gumbo ocer small mounds of hot rice in deep soup plates.