|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||3 Tablespoon|
|Canned tomatoes||16 Ounce, cut up|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Dried oregano||1 Teaspoon, crushed|
|Dried thyme||1 Teaspoon, crushed|
|Bottled hot pepper sauce||1⁄2 Teaspoon|
|Okra/1 package, 10 ounce frozen cut okra||10 Ounce, cut up to make 2 cups|
|Canned shrimp||9 Ounce, drained (2 cans, 4 1/2 ounce each)|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked and cartilage removed|
|Hot cooked rice||2 Cup (32 tbs)|
In large saucepan cook onion and garlic in butter till onion is tender but not brown.
Blend in flour.
Cook, stirring constantly, till flour is golden brown.
Stir in undrained tomatoes, green pepper, bay leaves, oregano, thyme, hot pepper sauce, 1 1/2 cups water, and 1/2 teaspoon salt.
Bring to boiling; reduce heat and simmer, covered, 20 minutes.
Remove bay leaves.
Stir in the fresh or frozen okra; bring mixture to boiling.
Simmer for 5 minutes.
Cut up any large shrimp.
Stir shrimp and crab meat into okra mixture and heat through, about 5 minutes.
Serve the gumbo mixture over hot cooked rice in soup plates.
(Traditionally, hot cooked rice is mounded in a heated soup plate and the gumbo spooned around it.)