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Creole Gumbo For A Crowd

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Ingredients
  Sliced celery 2 Cup (32 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Minced garlic 3 Clove (15 gm)
  Olive oil/Cooking oil 1⁄4 Cup (4 tbs)
  All purpose flour/Self rising flour 1⁄4 Cup (4 tbs) (Pillsbury's Best)
  Canned tomatoes 28 Ounce (1 Can)
  Canned tomato sauce 15 Ounce (1 Can)
  Worcestershire sauce 2 Tablespoon
  Salt 4 Teaspoon
  Canned okra 1 Pound, undrained (1 Can)
  Frozen shrimp 12 Ounce, partially thawed (1 Package)
  Frozen crabmeat 12 Ounce (2 Packages, 6 Ounces Each)
  Cooking sherry 1⁄2 Cup (8 tbs)
  Dried parsley flakes 2 Tablespoon
  Cheesy quick croutons 1 Cup (16 tbs)
  Refrigerated biscuits 2 Can (20 oz) (Pillsbury Hungry Jack Flaky / Flaky Buttermilk)
  Milk 2 Tablespoon (Adjust Quantity As Needed)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Corn meal 1⁄4 Cup (4 tbs)
Directions

Saute celery, onion, green pepper and garlic in oil in 6-quart Dutch oven until tender, about 10 minutes.
Stir in flour; blend in tomatoes, tomato sauce, Worcestershire sauce and salt.
Cover and simmer for 45 minutes to 1 hour.
Add okra, shrimp, crabmeat, sherry and parsley.
Simmer for 20 minutes, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Cook Time: 
45 Minutes

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