0 Picture
Ingredients
- Olive oil, for sauteing
- 1 1/2 medium-sized onions, coarsely chopped
- 1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped
- 8 cloves garlic, finely chopped
- 1/2 green bell pepper, coarsely chopped
- 6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
- Roux, recipe follows
- 6 tomatoes, roughly chopped
- Stock, recipe follows
- 1 pound shrimp heads reserved for stock
- 2 or 3 crabs, cleaned,and chopped into chunks
- Lemon slices
- Chopped green onions
- Serving suggestion: with rice or as a soup
Details
Servings 4
Preparation time 30mins
Cooking time 90mins
Adapted from foodnetwork.com
Preparation
Step 1
Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.
Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
Review this recipe