Creole Gumbo For A Crowd
|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|
|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)|
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.