Creole Seafood Gumbo Recipe
Ingredients
| 1 teaspoon corn oil margarine | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 7 Cup (16 tbs) | |
| Shrimp | 1 pound, deveined | |
| Okra package | 1 , frozen | |
| Celery | 1 Cup (16 tbs), sliced | |
| Green bell pepper | 3/4 Cup (16 tbs), chopped | |
| 1/2 cup uncooked regular rice | ||
| Whole tomatoes | 1 Can (10oz), undrained | |
| Clam Juice | 1 Bottle (1l) | |
| All purpose flour | 3 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| 1 teaspoon gumbo file or 1/2 teaspoon dried whole thyme | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Hot Sauce | 1/8 Teaspoon | |
| Crab meat | 1 pound | |
| 1 jar (4 ounces) pimento, diced and drained | ||
Directions
Spray a 5-quart Dutch oven with vegetable cooking spray.
Add margarine; melt over medium heat.
Add onion and garlic.
Saute until tender.
Add water, shrimp, okra, celery, bell pepper and rice.
Bring to a boil; reduce heat.
Simmer, uncovered, for 30 to 35 minutes.
Stir in tomatoes.
In a bowl combine clam juice, flour, Worcestershire sauce, gumbo file, salt, pepper and hot sauce; mix well.
Stir into gumbo mixture.
Cook over medium heat until thickened, stirring constantly.
Add crab meat and pimento.
Heat to serving temperature.
Add margarine; melt over medium heat.
Add onion and garlic.
Saute until tender.
Add water, shrimp, okra, celery, bell pepper and rice.
Bring to a boil; reduce heat.
Simmer, uncovered, for 30 to 35 minutes.
Stir in tomatoes.
In a bowl combine clam juice, flour, Worcestershire sauce, gumbo file, salt, pepper and hot sauce; mix well.
Stir into gumbo mixture.
Cook over medium heat until thickened, stirring constantly.
Add crab meat and pimento.
Heat to serving temperature.
Chef
