All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 8 crab claws
• 4 ounces okra, chopped
• 1 ounces butter
• 1 ounces plain flour
• 1 tablespoon oil
• 2 cloves garlic, crushed
• 1 onion, finely chopped
• 2 corn cobs, sliced into rings
• 1/2 cup sherry
• 1 pint fish stock or water
• 1 stick celery, finely chopped
• 1 tablespoon tomato puree
• 1 tablespoon Worcester sauce
• 1/2 teaspoon oregano
• Cayenne pepper to taste
• Coriander for garnish

How to cook Crab Gumbo:

• In a large pan melt the butter. Stir in the flour to make a roux and cook for about 10 minutes.
• Stir constantly to prevent the mix from burning, it will go dark brown and it gives the seafood gumbo recipe it's lovely color. If it begins to fleck black, throw it away and start again. Set the roux aside on a plate.
• In the same pan, heat the oil and fry the onion, okra, garlic and celery for a few minutes.
• Add the stock, sherry, tomato puree, oregano and Worcester sauce. Simmer for about 10 minutes.
• Add the roux, stir well and cook for a few minutes until the sauce is thickened, keep stirring.
• Add the crab claws and corn and simmer for about 10 minutes until the corn is tender.
• Garnish the crab gumbo with coriander and serve hot.

Notes:

Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onion. The soup is traditionally served over rice.

This recipe for Crab Gumbo serves/makes: 4

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Main Ingredient: Crab
Preparation Method: Soups/Chowders
Cuisine: American