Easy Seafood Gumbo With Okra
|Garlic||1 Clove (5 gm), minced|
|Onions||6 , chopped|
|Green pepper||1 , chopped|
|Corn oil||3 Tablespoon|
|Frozen sliced okra||10 Ounce (1 Package, Thawed)|
|Canned tomatoes||32 Ounce|
|Water||3 Cup (48 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Tabasco sauce||2 Drop|
|Raw rice||1⁄4 Cup (4 tbs)|
|Frozen deveined shrimp||1 Pound (1 Package)|
|Frozen crab meat||7 Ounce (1 Package, Thawed)|
|Parsley||3 Tablespoon, chopped|
|Rice||1 Cup (16 tbs), boiled|
Saute garlic, onions, and green pepper in hot oil in Dutch oven.
Add okra, tomatoes, water, seasonings, and raw rice; bring to boil.
Cover; reduce heat.
Simmer 10 minutes.
Add frozen shrimp; stir.
Return to boil; cover.
Simmer 3 minutes.
Add crab meat, oysters, and parsley; simmer until heated, about 2 minutes.
Remove bay leaf.
Place about 1/8 teaspoon file powder in each soup bowl.
Ladle gumbo into bowls; stir gently to mix all ingredients.
Add mound of hot cooked rice to each bowl.