*  Exported from  MasterCook  *

                          Antoine's Creole Gumbo

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Seafood
                Gumbo

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Stick         butter
   2      cups          Chopped green onions
   3                    Crabs (top shell discarded -- cut in quarters
   2      cups          Sliced okra
   1      cup           Chopped white onions
   2      cups          Raw peeled shrimp
   2      cups          Raw oysters
   1      cup           Chopped tomato pulp
   2      cups          Tomato juice
   1 1/2  quarts        Fish stock
   3      tablespoons   Butter
   3      tablespoons   Flour
   1      tablespoon    File (sassafras)
                        Salt -- pepper and cayenne
   3      cups          Cooked rice

Melt the butter and saute the green onions, okra, white onions and crabs.
 In a separate pot put the shrimp, oysters,
tomatoes and tomato juice with 1-1/2 quarts of fish stock and bring to a boil. 
Let boil for a minute then add to the first pot.  In a small skillet cook the butter
 and flour together until brown. Blend this brown roux with the file and some
 of the gumbo liquid and add to the gumbo.  Add salt
and pepper and cayenne to taste. 
 Simmer for 1-1/2 hours. To serve, pour 1-1/2 cups of gumbo into each bowl 
over 1/2 cup rice. Serves 6.  From Antoine's Restaurant Cookbook

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