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Creole gumbo

Creole gumbo
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Ingredients/Components

  • butter or margarine - 3 Tbsp
  • salt - 1/2 tsp
  • flour - 3 Tbsp
  • water
  • clove garlic, minced - 1 item
  • chopped onion - 1/2 c
  • can tomatoes, cut up - 16 oz
  • dried thyme, crushed - 1 tsp
  • hot cooked rice - 1 item
  • Tabasco sauce - 1/4 1/2
  • green pepper, chopped - 1/2 c
  • bay leaves - 2 item
  • can crab meat, drained and flaked - 1 oz
  • oregano, crushed - 1 tsp
  • cans shrimp, drained - 2 1/2
  • fresh or frozen okra, cut up 2 c - 10 oz

How to make creole gumbo:

In a large saucepan cook onion and garlic in butter until onion is tender. Blend in flour. Cook, stirring constantly until flour is golden brown. Stir in tomatoes, water, pepper, spices and Tabasco sauce. Bring to a boil; reduce heat and cover, simmer for 20 minutes. Remove bay leaves. Stir in okra and bring to boil; reduce heat and simmer 5 minutes. Stir in shrimp and crab meat, cook about 5 minutes or until heated through. Serve over hot rice. (Traditionally, rice is mounded in a heated soup plate and gumbo spooned around it.) Serves 6.

Recipe categories: Main dish, Gumbo, Stew.

Rating:
Creole gumbo
4
Average rating: 4 of 5, total votes: 4
Cook. Time: PT45M
Total Time: PT45M


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