Crab Gumbo Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 1 medium-sized onion, diced | ||
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 28 Ounce | |
| Sugar | 1 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper sauce | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| 1 10-ounce package frozen whole okra,thawed and sliced | ||
| 2 6-ounce packages frozen Alaska Snow crab meat, thawed and drained | ||
| Hot cooked rice | 1 Cup (16 tbs) | |
Directions
1. In 4-quart saucepan over medium heat, into hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add onion and garlic; cook until tender, stirring occasionally. Gradually stir in tomatoes with their liquid, sugar, Worcestershire, salt, hot pepper sauce, and bay leaf; stir to break up tomatoes. Heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally.
2. Add okra; cook 5 minutes or until tender, stirring mixture occasionally. Add crab; stir gently and heat through. Discard bay leaf.
3. To serve, place a scoop of rice in each soup bowl.
2. Add okra; cook 5 minutes or until tender, stirring mixture occasionally. Add crab; stir gently and heat through. Discard bay leaf.
3. To serve, place a scoop of rice in each soup bowl.
Chef
