Crabmeat Gumbo Recipe
Ingredients
| 1/4 pound salt pork or bacon, cubed | ||
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Okra | 2 Cup (16 tbs), Defrosted | |
| Canned tomatoes | 2 Cup (16 tbs), undrained | |
| Garlic | 1 Clove (5gm), finley minced | |
| Lemon | 1/4 , thinly sliced | |
| Bay Leaf | 1 | |
| Boiling water | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Few drops of Tabasco sauce | ||
| Worcestershire sauce | 1 Teaspoon | |
| Flour | 2 Tablespoon | |
| Crabmeat | 2 Cup (16 tbs), canned | |
Directions
1. In a heavy kettle, cook the salt pork or bacon briefly over low heat until rendered of its fat. Add two tablespoons of the butter and the onion and cook until the onion is transparent.
2. Add the okra, tomatoes, garlic, lemon and bay leaf. Bring to a boil and add the boiling water, salt, paprika, Tabasco sauce and Worcestershire sauce. Lower the heat and simmer, partially covered, one hour.
3. Blend the remaining butter with the flour and stir the mixture, bit by bit, into the simmering vegetables. When thickened and smooth, stir in the crabmeat. Heat to boiling and serve with steamed rice.
2. Add the okra, tomatoes, garlic, lemon and bay leaf. Bring to a boil and add the boiling water, salt, paprika, Tabasco sauce and Worcestershire sauce. Lower the heat and simmer, partially covered, one hour.
3. Blend the remaining butter with the flour and stir the mixture, bit by bit, into the simmering vegetables. When thickened and smooth, stir in the crabmeat. Heat to boiling and serve with steamed rice.
Chef
