|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.)
Serving size: Complete recipe
Calories 1706 Calories from Fat 411
% Daily Value*
Total Fat 47 g71.9%
Saturated Fat 24.1 g120.3%
Trans Fat 0 g
Cholesterol 284.3 mg94.8%
Sodium 1763 mg73.5%
Total Carbohydrates 219 g73%
Dietary Fiber 27.2 g108.9%
Sugars 9 g
Protein 113 g226.7%
Vitamin A 125.6% Vitamin C 283.3%
Calcium 63.8% Iron 143.4%
*Based on a 2000 Calorie diet