Be the first to 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.
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.
