Louisiana Crab Gumbo
|Garlic||1 Clove (5 gm)|
|Canned stewed tomatoes||14 1⁄2 Ounce|
|Sliced okra||3 Cup (48 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Pepper pod||1 Small|
|Salt free creole seasoning||1 Tablespoon|
|Crabmeat lump||1 Pound|
|Hot cooked parboiled rice||5 Cup (80 tbs)|
Coat a large Dutch oven with cooking spray; place over medium heat until hot.
Add celery, garlic, onion, and green pepper.
Saute 5 minutes or until tender.
Stir in next 7 ingredients; bring to a boil.
Cover; reduce heat, and simmer 1 hour, stirring occasionally.
Stir in crabmeat, cook 2 minutes over low heat or until heated.
Discard bay leaf and pepper pod.
Ladle gumbo over 1/2-cup portions of rice.