Shellfish Gumbo Z'herbes (New Orleans)

Ingredients

• 1 lb uncooked  shrimp, shelled and deveined (20-24 per lb)
• 4 tablespoons butter
• 1 lb okra, sliced
• 2 onions, finely chopped
• 1 1/2 tablespoons flour
• 1 cup tomato, peeled and coarsely chopped
• 2 quarts water (more or less)
• 12 fresh oysters in liquor (or canned, or frozen)
• 2 teaspoons salt
• 1 garlic clove, crushed
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon worcestershire sauce
• 1/2 lb crabmeat
• 2 cups rice, Hot cooked, white

Directions

1. 1

   In a large kettle or Dutch oven, saute shrimp in 2 T. butter until pink. Set aside in a bowl.

2. 2

   Heat remaining 2 T. butter in kettle, add okra and cook until tender. Add onion and cook until soft and tender. Add onion and cook until soft.

3. 3

   Stir in flour until smooth. Add tomatoes and cook for several minutes.

4. 4

   Add enough water to oyster liquor to make 2 quarts and add to the okra mixture. Add salt, garlic and cayenne.

5. 5

   Heat to boiling, reduce heat, cover and simmer for one hour. Add shrimp and simmer for 30 minutes.

6. 6

   Just before serving add oysters and cook until edges curl.

7. 7

   Add Tabasco, Worcestershire sauce and crabmeat. Heat through.

8. 8

   Serve in soup lates over a serving of cooked rice.