Seafood gumbo #1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter (2 oz) |
| 1 | each | 10 oz pkg frozen okra, defrosted and sliced |
| ⅔ | cup | Chopped scallions, including tops |
| ½ | cup | Chopped celery |
| 2 | teaspoons | Gumbo file' |
| 2 | teaspoons | Dried oregano |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Hot pepper sauce |
| 1 | each | Bay leaf |
| 1 | each | 28-oz can whole tomatoes, chopped, juice reserved |
| 1½ | cup | Water |
| ½ | pounds | Peeled and cleaned shrimp |
| 6 | ounces | Crabmeat, drained and flaked |
| 1½ | cup | Cooked rice |
Directions
Combine the butter, okra, scallions, celery, file', oregano, pepper, paprika, thyme, hot pepper sauce and bay leaf in a 3½-gt microwavable casserole. Cover and microwave on High for 4 to 5 minutes. Stir in the tomatoes, reserved juice and the water. Cover and microwave on High for 10 to 12 minutes until boiling, stirring every 4 minutes. Add the shrimp and the crabmeat to the casserole.
Cover and microwave on High for 4 to 7 minutes, stirring after 2 minutes, until the shrimp is just cooked. Remove the bay leaf. Divide the rice between 6 soup bowls. Fill each with the gumbo and serve immediately. Serves 6 Source: Microwave Main Courses, Quick & Easy ISBN 0-681-40269-5
Submitted By RICH HARPER On 02-17-95