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This recipe for Creole Gumbo is from Antoine's restaurant in New Orleans, Louisiana
3/4 stick butter
2 cups chopped green onions
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 crabs (top shell discard, cut into 4 pieces)
3 tablespoons flour
1 tablespoon File (sassafras)
3 cups cooked rice
salt, pepper, and cayenne
Melt the butter and sauté the green onions, okra, white onions and
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.