Creole Seafood Gumbo |
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Ingredients 1/4 cup Butter or margarine
1 Small green bell pepper -- chop
2 tablespoons Flour -- all-purpose
1 teaspoon Tabasco sauce
2 cups Liquid(water/seafood juice)
1/8 teaspoon Thyme
2 cups Cut okra
1 Bay leave
2 cups Peeled -- cubed tomatoes
2 cups Shrimp,crabmeat -- oyster combo
1 Large onion -- chopped
3 cups Hot cooked rice
1 Small green bell pepper -- chop
2 tablespoons Flour -- all-purpose
1 teaspoon Tabasco sauce
2 cups Liquid(water/seafood juice)
1/8 teaspoon Thyme
2 cups Cut okra
1 Bay leave
2 cups Peeled -- cubed tomatoes
2 cups Shrimp,crabmeat -- oyster combo
1 Large onion -- chopped
3 cups Hot cooked rice
Procedures1. Melt butter in large saucepan; blend in flour and cook over low heat,
stirring constantly, until dark brown.
2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay
leaf; bring to a boil, then cover and simmer 30 minutes, stirring
frequently.
3. Add seafood and cook, covered, 10 to 15 minutes longer.
4. Remove bay leaf and serve in soup bowls with mound of hot rice in
center.
stirring constantly, until dark brown.
2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay
leaf; bring to a boil, then cover and simmer 30 minutes, stirring
frequently.
3. Add seafood and cook, covered, 10 to 15 minutes longer.
4. Remove bay leaf and serve in soup bowls with mound of hot rice in
center.
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