Creole seafood gumbo from tony burke

Yield: 6 servings

Measure 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 \N Large onion,chopped
1 \N Small green bell pepper,chop
1 teaspoon Tabasco sauce
⅛ teaspoon Thyme
1 \N Bay leave
2 cups Shrimp,crabmeat,oyster combo
3 cups Hot cooked rice

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.

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