Creole seafood gumbo from tony burke
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 2 | tablespoons | Flour,all-purpose |
| 2 | cups | Liquid(water/seafood juice) |
| 2 | cups | Cut okra |
| 2 | cups | Peeled,cubed tomatoes |
| 1 | Large onion,chopped | |
| 1 | Small green bell pepper,chop | |
| 1 | teaspoon | Tabasco sauce |
| ⅛ | teaspoon | Thyme |
| 1 | Bay leave | |
| 2 | cups | Shrimp,crabmeat,oyster combo |
| 3 | cups | Hot cooked rice |
Directions
1. Melt butter in large saucepan; blend in flour and cook over low heat, stirring constantly, until dark brown.
2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently.
3. Add seafood and cook, covered, 10 to 15 minutes longer.
4. Remove bay leaf and serve in soup bowls with mound of hot rice in center.