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Categories:
oil flour green onions garlic celery green pepper hot water tomatoes bay leaves salt ground hot red pepper black pepper okra lump crab meat shrimp file powder
Viewed: 30 - Published at: 8 years agoIngredients
- 3 Tbsp. oil or bacon drippings
- 3 Tbsp. flour
- 1 c. minced green onions, including tops
- 2 cloves garlic, minced
- 1/2 c. minced celery
- 1/2 c. minced green pepper
- 3/4 c. hot water
- 1 (28 oz.) can crushed tomatoes (undrained)
- 2 bay leaves
- 1/2 tsp. salt
- 1/4 tsp. ground hot red pepper
- dash of black pepper
- 1 (10 oz.) pkg. frozen sliced okra (do not thaw)
- 1/2 lb. lump crab meat
- 3/4 lb. shelled and deveined small to medium shrimp
- 1/8 tsp. file powder
Method
- Heat oil in microwave 35 to 45 seconds.
- Blend in flour and microwave, uncovered, on High 4 minutes, stirring at half time, until dark brown, not burnt.
- Watch carefully as mixture will foam up, hiding color underneath.
- Scrape brown roux into microwave-safe 3-quart casserole.
- Mix in green onions, garlic, celery and green pepper.
- Cover with wax paper and microwave on High 4 1/2 to 5 minutes until vegetables are soft.
- Stir in hot water and undrained tomatoes.
- Add bay leaves, salt and red and black peppers.
- Cover with lid and microwave on High 10 minutes, stirring at half time.
- Add okra; cover and microwave on High 4 to 5 minutes, breaking up frozen clump at half time, until okra is tender-crisp.
- Don't overcook okra or it will become gummy. Gently mix in crab and shrimp around edge of casserole, pushing down into sauce.
- Cover and microwave on High 3 to 4 minutes, rearranging shrimp every few minutes and moving cooked ones to center.
- As soon as all shrimp are pink, let gumbo stand, covered, 5 minutes.
- Stir in file powder and serve over steamed rice.
