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Creole Gumbo

Microwave.Lady's picture
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Dried oregano 1 Teaspoon, crushed
  Dried thyme 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Bottled hot pepper sauce 1⁄4 Teaspoon
  Canned shrimp 9 Ounce, drained (2 Cans, 5 1/2 Ounce Each)
  Canned crab meat 7 1⁄2 Ounce, drained and cartilage removed (1 Can)
  File powder 1 Tablespoon
  Hot cooked rice 2 Cup (32 tbs) (For Serving)

In 3-quart casserole, cook butter and flour at HIGH for 5 to 6 minutes or till golden brown, stirring 4 times.
Stir in onion and garlic.
Cook at HIGH for 2 minutes.
Stir in undrained tomatoes, water, green pepper, bay leaves, oregano, thyme, salt, and hot pepper sauce.
Cook, covered, at HIGH for 6 to 7 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 10 to 12 minutes.
Remove bay leaves.
Stir in shrimp and crab.
Cook, covered, at HIGH for 5 minutes or till heated through.
Blend 2 cups of hot liquid into file powder.
Return to remaining hot mixture in casserole, stirring till combined.

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