Crab and okra gumbo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 | Scallions | |
| 1 | small | Garlic Clove; chopped fine |
| 1½ | quart | Boiling Water |
| 1 | pounds | Okra; cut small |
| Salt; to taste | ||
| Pepper; to taste | ||
| Cooked Rice * | ||
Directions
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