Crab Gumbo Recipe

Gumbo is a Creole favorite and this version has crab, shrimp, and ham, along with the requisite okra. Serve with white rice.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 1 pound fresh okra, washed, stems removed, and cut into 1-inch pieces (frozen okra may be used if fresh is unavailable)
• 1 large onion (about 1 cup), coarsely chopped
• 3 cloves garlic, minced
• 1/2 pound ham (preferably smoked), diced
• 1 small green pepper, minced
• 1 bay leaf
• 1 teaspoon salt, or to taste
• Generous sprinkling of freshly ground black pepper
• 1/3 teaspoon crushed red pepper
• 5 large tomatoes (about 2 to 2-1/2 cups), peeled and coarsely chopped
• 1/2 cup tomato sauce
• 1-1/2 cups water
• 2 Tablespoons (1/4 stick) butter
• 2 pounds raw shrimp, peeled, deveined, and rinsed
• 3/4 pound backfin crabmeat, cooked

Preparation:

Combine okra, onion, garlic, ham, green pepper, bay leaf, salt, pepper, red pepper, tomatoes, tomato sauce, water, and butter in a large heavy kettle or Dutch oven. Bring just to a boil. Reduce heat and simmer for about 30 minutes.

Add shrimp and crab. Simmer for about 15 minutes more.

Yield: 6 servings

Recipe Source: The Grand Central Oyster Bar & Restaurant Seafood Cookbook (Crown Publishers)
Reprinted with permission.