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You are here: Home / Seafood / Creole Gumbo

Creole Gumbo

February 8, 2018 by mgrc Leave a Comment

This dish is a combination of French, Spanish, Anglo-Saxon, and Chickasaw Indian herbs. Chicken can be substituted for seafoods. Serve over rice. When ready to serve, stir in a dash of gumbo-file powder into gumbo mix.

*May substitute 1 12oz can of tomatoes for tomato sauce.

From Cross Country Cookery

Print

Creole Gumbo

Course Soup
Cuisine Creole

Ingredients

  • 3 tablespoon ham drippings or fat
  • 1 tablespoon lemon juice
  • 2 1/2 cup okra chopped
  • 2 large onion chopped
  • 2 clove garlic minced
  • 1 8 oz can tomato sauce
  • 1 large green pepper chopped
  • 1 cup crab meat
  • 1 teaspoon thyme
  • 2 tablespoon flour
  • 1/2 pint oysters with liquid
  • 4 cup water
  • 3 tablespoon ham diced
  • 2 bay leaves
  • 1 teaspoon parsley chopped
  • 1 teaspon salt
  • 1/4 teaspoon tabasco
  • 1 dash cayenne
  • pepper to taste
  • 1 teaspoon worcestershire
  • 1 lb shrimp cleaned

Instructions

  1. Sprinkle okra with flour and brown lightly in hamdrippings.  


  2. Saute onion, green pepper, and garlic 3-4 min. Combine other ingredients and mix well.
  3. Cook slowly 3-4 hours. Shrimp may be added towards the end of the cooking.

Related

Filed Under: Cross Country Cookery, Recipes, Seafood, Soups & Stews Tagged With: Creole, Cross Country Cookery, Shrimp, Soup

Previous Post: « Oven Barbecued Baby Beef Ribs
Next Post: Ham and Cheese Pockets »

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