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.