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What You Need:
(To Serve: 6)
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1 pound lump crab meat, cooked
1 pound shrimp, cooked, peeled and deveined
6 tablespoons butter or margarine
6 tablespoons flour
1 onion, chopped
1 green pepper, chopped
2 tablespoons green onion, chopped
1 garlic clove, minced
4 cups chicken broth
1 15-ounce can tomato sauce
1 tablespoon parsley, chopped
½ teaspoon salt
½ teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper
1-2 drops hot pepper sauce
1 pound okra, cut, cooked and drained (or 1 can okra)
1 lemon, sliced
3 cups cooked rice
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 4 to 5-quart Dutch oven, melt butter; blend in flour.
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2. Cook slowly, stirring constantly, over medium heat until medium bro in color, approximately 10 to 15 minutes.
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3. Add onions, green peppers, green onions and garlic. Cook, stirring constantly, until lightly browned. Gradually stir in chicken broth.
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4. Add tomato sauce, parsley, salt, thyme, cayenne, bay leaf and hot pepper sauce. Bring to a boil; lower heat and simmer 30 minutes.
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5. Add okra, lemon slices, crab meat and shrimp, Cover and simmer 5 minutes or until shrimp are pink and tender.
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6. Remove and discard lemon slices. Serve by ladling gumbo over mounds of cooked rice in deep soup bowls.
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