Crab and okra gumbo

Yield: 6 Servings

Measure Ingredient
4 \N Crab; Hard-Shell
1 pounds Shrimp; cooked
½ pounds Ham; raw
2 tablespoons Oil
2 tablespoons Flour
3 slices Bacon
6 ounces Tomato paste -or-
14 ounces Canned Tomatoes
4 \N Scallions
1 small Garlic Clove; chopped fine
1½ quart Boiling Water
1 pounds Okra; cut small
\N \N Salt; to taste
\N \N Pepper; to taste
\N \N Cooked Rice *

Clean the crabs, remove all meat from claws and body, and cut into pieces; each crab will make 4 to 6 pieces. Shell the shrimp. Cut ham and bacon into small pieces. Mix the flour and oil in a pot. When brown add bacon and ham.

Cook for a few minutes, and add crab and shrimp. Let this mixture cook until it becomes a good brown. Add onion and garlic to crab and shrimp.

Pour in water slowly, then add okra, seasonings and tomato paste. Cook slowly, stirring frequently, about 1 hour, or until it begins to thicken. A lid should be kept on the pot. Serve hot with dry, cooked rice. If it gets too thick, more water can be added.

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 02, 1998

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