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New Orleans Gumbo



  • 2 tablespoons shortening
  • 2 green onions, diced
  • 1 stalk celery, diced
  • 1 green bell pepper, diced
  • 1 jalapeno pepper (optional)
  • 1 tablespoon chopped fine parsley
  • 1 quart cut-up okra
  • 1/2 can tomato paste
  • 1 tomato paste can water
  • 1 (18 ounce) can stewed tomatoes, chopped
  • 1 pound crabmeat
  • 1 pound shrimp
  • 1 cup diced cooked ham
  • 1 cup diced, cooked chicken
  • 1 jar oysters (optional)


  1. In a 10-inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes.
  2. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.
  3. Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
  4. Add all the meats and cook for 20 to 25 minutes more, stirring frequently.
  5. Serve over hot, cooked rice.

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