Gombo Aux Crabes Et Févi - Crab-Okra Gumbo
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Substitute cooked, shelled shrimp for crab, if you wish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Ready In:
- 45mins
- Serves:
- Units:
ingredients
- 1⁄2 lb crabmeat (8-12 whole crabs, cooked and meat picked out)
- 1 large onion, chopped
- 2 tablespoons butter
- 1 lb okra, sliced
- 2⁄3 cup tomato paste
- 1 quart water, boiling
- salt and pepper, to taste
- 1⁄2 cup cooked rice
directions
- Sauté onion in butter until soft and translucent.
- Add okra and cook until tender.
- Add next for ingredients and crab meat; cook for 30 minutes, stirring occasionally.
- Serve with rice.
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