Creole Gumbo

Karen From Colorado's Note:

Since I already posted the Jambalya, I thought I better include the gumbo recipe too.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 teaspoons butter or 3 teaspoons margarine
• 3 teaspoons all-purpose flour
• 1 (16 ounce) can tomatoes, cut up
• 1 1/2 cups water
• 1/2 cup green pepper, chopped
• 2 bay leaves
• 1 teaspoon dried, crushed oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon bottled hot pepper sauce
• 2 cups fresh okra or 2 cups frozen okra
• 2 (4 1/2 ounce) cans shrimp, drained
• 1 (7 ounce) can crabmeat, drained,flaked and cartilage removed
• hot, cooked rice

Directions:

1. Cook onion and garlic in butter until onion is tender.
2. Stir in flour.
3. Cook, stirring constantly until flour is browned.
4. Stir in the tomatoes, water, green pepper, bay leaves, oregano, thyme, salt and hot sauce.
5. Bring to boil.
6. Reduce heat and simmer, covered, for 20 minutes.
7. Remove bay leaves.
8. Stir in the okra.
9. Bring to boil and simmer for 5 minutes.
10. Stir shrimp and crab meat into okra mixture.
11. Cook about 5 minutes longer or until heated through.
12. Serve gumbo over hot rice.
13. (Traditionally, rice is mounded in heated soup plates and the gumbo is spooned around it).

Reviews

[Dave Salch]

Good and quick. It could be a tad spicier for my taste, but overall a great flavor combination

[Mel Coope]

I added a bit of chili powder and used a bag of mixed seafood, with shrimp, squid and scallops. Came out awesome even the hubby ate it!

[Chef Joe McCormack]

Delicious