ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab Gumbo

Yield 1 1/2 quarts

Ingredients

  • 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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes