Gumbo-Style Crab Soup With Okra and Tomatoes

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READY IN: 2hrs 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, heavy pot, melt 2 tablespoons of the butter.
  • Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
  • Add the celery, bell pepper, garlic, thyme and crushed pepper.
  • Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
  • Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
  • Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
  • Add the stock, bring to a boil and simmer over low heat for 30 minutes.
  • In a large skillet, melt the remaining 2 tablespoons of butter.
  • Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
  • Add the tomatoes and bring to a boil.
  • Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
  • Add the crabmeat to the soup and simmer until just heated through.
  • Stir in the basil and season with salt, pepper and Tabasco.
  • Ladle the soup into shallow bowls and serve.
  • Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
  • Enjoy!
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