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Creole Seafood Gumbo

21st.Century.Chef's picture
Ingredients
  Corn oil margarine 1 Teaspoon
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Water 7 Cup (112 tbs)
  Fresh shrimp 1 Pound, peeled and deveined
  Frozen okra 10 Ounce, sliced (1 Package)
  Celery 1 Cup (16 tbs), sliced
  Green bell pepper 3⁄4 Cup (12 tbs), chopped
  Uncooked regular rice 1⁄2 Cup (8 tbs)
  Canned whole tomatoes 16 Ounce, chopped (Undrained, 1 Can)
  Clam juice 8 Ounce (1 Bottle)
  All purpose flour 3 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Gumbo file/1/2 teaspoon dried whole thyme 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Fresh crab meat 1 Pound
  Pimento 4 Ounce, diced and drained (1 Jar)
Directions

Spray a 5-quart Dutch oven with vegetable cooking spray.
Add margarine; melt over medium heat.
Add onion and garlic.
Saute until tender.
Add water, shrimp, okra, celery, bell pepper and rice.
Bring to a boil; reduce heat.
Simmer, uncovered, for 30 to 35 minutes.
Stir in tomatoes.
In a bowl combine clam juice, flour, Worcestershire sauce, gumbo file, salt, pepper and hot sauce; mix well.
Stir into gumbo mixture.
Cook over medium heat until thickened, stirring constantly.
Add crab meat and pimento.
Heat to serving temperature.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Seafood

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