Crab gumbo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crabmeat |
| 1 | medium | Onion; chopped |
| 1 | large | Stalk celery; chopped |
| 1 | clove | Garlic; finely chopped |
| ¼ | cup | Margarine or butter; 1/2 stick |
| 6 | cups | Canned whole tomatoes; Three 1-pound cans; or equivalent |
| 1 | pack | Frozen okra; (10 oz) |
| 1 | Bay leaf | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Whole thyme |
| ¼ | teaspoon | Chili powder |
| ¼ | teaspoon | Pepper |
| 3 | cups | Hot cooked rice |
Directions
Recipe by: The Maryland Seafood Cookbook.
Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion, celery and garlic in butter or margarine until tender. Add tomatoes, okra and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through. Serve over hot cooked rice.
Formatted for you by: Bill Webster