Creole Gumbo For A Crowd Recipe
Ingredients
| Celery | 2 Cup (16 tbs), sliced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 1/4 cup olive or cooking oil | ||
| 1/4 cup Pillsbury's Best All Purpose or Self-Rising Flour | ||
| 1-pound | ||
| Tomatoes | 12 Ounce | |
| Tomato sauce | 15 Ounce | |
| Worcestershire sauce | 2 Tablespoon | |
| Salt | 4 Teaspoon | |
| Okra | 1 pound, undrained | |
| 12-ounce package frozen shrimp, partially thawed | ||
| Crabmeat package | 2 , frozen | |
| Cooking sherry | 1/2 Cup (16 tbs) | |
| Parsley flakes | 2 Tablespoon, dried | |
| Cheesy Quick Croutons | ||
| 2 cans Pillsbury Refrigerated Hungry Jack Flaky or Flaky Buttermilk Biscuits | ||
| Milk | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Corn meal | 1/4 Cup (16 tbs) | |
Directions
Saute celery, onion, green pepper and garlic in oil in 6-quart Dutch oven until tender, about 10 minutes.
Stir in flour; blend in tomatoes, tomato sauce, Worcestershire sauce and salt.
Cover and simmer for 45 minutes to 1 hour.
Add okra, shrimp, crabmeat, sherry and parsley.
Simmer for 20 minutes, stirring occasionally.
Stir in flour; blend in tomatoes, tomato sauce, Worcestershire sauce and salt.
Cover and simmer for 45 minutes to 1 hour.
Add okra, shrimp, crabmeat, sherry and parsley.
Simmer for 20 minutes, stirring occasionally.
Chef
