Home › The World's Kitchen › Gumbo with Frogs' Legs

Gumbo with Frogs' Legs

Cut into small squares two white onions, the white parts two leeks, two sound, green peppers, three branches well-washed celery; place these in a large saucepan with one and a half tablespoons melted butter and brown for ten minutes, frequently stirring meanwhile. Moisten with three quarts water, season with a tablespoon salt and half teaspoon pepper. Add two heads fresh fish, salmon, cod, sheepshead, or any other kind, cover the pan and let gently boil for forty minutes. Remove the heads with a skimmer, then add four small, fresh, peeled red tomatoes cut into eight pieces each, twelve fresh, sound, trimmed okras cut into quarter-inch pieces, and two tablespoons raw rice. Cover the pan again and let cook for twenty-five minutes. Plunge three-quarters of a pound fresh frogs' legs into boiling water for three minutes; remove, drain, pick off all the meat from them and add to the soup, with a teaspoon of freshly chopped parsley; mix a little, boil for ten minutes and serve in a soup tureen.