Crab Gumbo

Recipe from

Oxmoor House


1 medium onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/4 cup butter or margarine
3 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
1 (10-ounce) package frozen cut okra, thawed
1 bay leaf
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dried whole thyme
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 pound lump crab meat, drained
Hot cooked rice


Sauté onion, celery, and garlic in butter in a large stock pot until tender. Add next 8 ingredients; bring to boil. Reduce heat; cover and simmer 1 hour. Stir in crab meat; cook over low heat until thoroughly heated. Remove and discard bay leaf.

Ladle gumbo over hot cooked rice in individual bowls and serve immediately.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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