Louisiana Crab Gumbo Recipe
Ingredients
| Vegetable cooking spray | ||
| Stalk celery | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 Medium, chopped | |
| 1/2 green pepper, seeded and chopped | ||
| Stewed tomatoes | 3 Can (10oz), undrained | |
| Okra | 3 Cup (16 tbs), sliced | |
| Tomato juice | 2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 1 small red pepper pod, seeded | ||
| 1 tablespoon salt-free Creole seasoning | ||
| Pepper | 1/4 Teaspoon | |
| Crabmeat | 1 pound, drained, flaked | |
| Hot cooked rice | 5 Cup (16 tbs), parboiled | |
Directions
Coat a large Dutch oven with cooking spray; place over medium heat until hot.
Add celery, garlic, onion, and green pepper.
Saute 5 minutes or until tender.
Stir in next 7 ingredients; bring to a boil.
Cover; reduce heat, and simmer 1 hour, stirring occasionally.
Stir in crabmeat, cook 2 minutes over low heat or until heated.
Discard bay leaf and pepper pod.
Ladle gumbo over 1/2-cup portions of rice.
Serve warm.
Add celery, garlic, onion, and green pepper.
Saute 5 minutes or until tender.
Stir in next 7 ingredients; bring to a boil.
Cover; reduce heat, and simmer 1 hour, stirring occasionally.
Stir in crabmeat, cook 2 minutes over low heat or until heated.
Discard bay leaf and pepper pod.
Ladle gumbo over 1/2-cup portions of rice.
Serve warm.
Chef
