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Categories:
butter onion clove garlic water green celery frozen okra shrimp rice tomatoes flour gumbo file pepper sauce clam juice Worcestershire sauce crabmeat pimiento
Viewed: 55 - Published at: 9 years agoIngredients
- 3 Tbsp. butter or margarine
- 1 large onion, chopped (1 c.)
- 1 clove garlic, minced
- 2 qt. water
- 1 green or red pepper, diced
- 1 c. sliced celery
- 1 (10 oz.) pkg. frozen okra, sliced
- 1 lb. fresh or frozen shrimp, shelled and deveined
- 1/2 c. raw rice
- 1 (1 lb.) can tomatoes
- 3 Tbsp. flour
- 1 tsp. gumbo file powder or 1/2 tsp. thyme
- 2 dashes bottled hot pepper sauce
- 1 (8 oz.) bottle clam juice
- 1 tsp. Worcestershire sauce
- 1 (6 1/2 oz.) can crabmeat, boned
- 1/4 c. diced pimiento
Method
- Melt butter or margarine in large, heavy pot or kettle.
- Saute onion and garlic until lightly browned.
- Add water, pepper, celery, okra, shrimp and rice.
- Simmer gently for 30 to 40 minutes or until vegetables and shrimp are cooked.
- Add tomatoes.
- Blend flour, file powder or thyme, pepper sauce and Worcestershire sauce with clam juice.
- Add to gumbo, stirring until smooth.
- Add crabmeat and pimiento.
- Taste for flavor; add additional seasonings if necessary.
- Serve with additional cooked rice, if desired.
- Makes 6 to 8 servings with 148 calories per serving.
