Creole Gumbo Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Bay leaves | 2 | |
| Dried oregano | 1 Teaspoon, crushed | |
| Dried thyme | 1 Teaspoon, crushed | |
| 1/4 to 1/2 teaspoon bottled hot pepper sauce | ||
| Cut up | 10 Ounce, frozen | |
| 2 4 1/2-ounce cans shrimp, drained | ||
| 1 7 1/2-ounce can crab meat, drained, flaked, and cartilage removed | ||
| Hot cooked rice | ||
Directions
In large saucepan cook onion and garlic in butter till onion is tender but not brown.
Blend in flour.
Cook, stirring constantly, till flour is golden brown.
Stir in undrained tomatoes, green pepper, bay leaves, oregano, thyme, hot pepper sauce, 1 1/2 cups water, and 1/2 teaspoon salt.
Bring to boiling; reduce heat and simmer, covered, 20 minutes.
Remove bay leaves.
Stir in the fresh or frozen okra; bring mixture to boiling.
Simmer for 5 minutes.
Cut up any large shrimp.
Stir shrimp and crab meat into okra mixture and heat through, about 5 minutes.
Serve the gumbo mixture over hot cooked rice in soup plates.
(Traditionally, hot cooked rice is mounded in a heated soup plate and the gumbo spooned around it.)
Blend in flour.
Cook, stirring constantly, till flour is golden brown.
Stir in undrained tomatoes, green pepper, bay leaves, oregano, thyme, hot pepper sauce, 1 1/2 cups water, and 1/2 teaspoon salt.
Bring to boiling; reduce heat and simmer, covered, 20 minutes.
Remove bay leaves.
Stir in the fresh or frozen okra; bring mixture to boiling.
Simmer for 5 minutes.
Cut up any large shrimp.
Stir shrimp and crab meat into okra mixture and heat through, about 5 minutes.
Serve the gumbo mixture over hot cooked rice in soup plates.
(Traditionally, hot cooked rice is mounded in a heated soup plate and the gumbo spooned around it.)
Chef
