Preparation:
1. In large Dutch oven, gently sauté onion, celery and bell pepper in butter; add garlic and continue to sauce 5 minutes.
2. Remove from heat and slowly stir in flour.
3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer for 15 minutes.
4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30 minutes.
5. Spoon a few tablespoons cooked rice in each of six large soup bowls; ladle gumbo onto rice and garnish with parsley. |
