Gombo Aux Crabes Et Févi - Crab-Okra Gumbo

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

  • 12 lb crabmeat (8-12 whole crabs, cooked and meat picked out)
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 lb okra, sliced
  • 23 cup tomato paste
  • 1 quart water, boiling
  • salt and pepper, to taste
  • 12 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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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
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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."
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  1. Molly53
    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.
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