Gumbo Creole Style (Sallye)
Bonus: It's easy to make.
1/4 colive oil
1/3 call purpose flour
1/2 lbthick sliced okra, preferably fresh
1 mediumchopped onion
1 mediumgreen bell pepper, chopped
3ribs chopped celery
1 lbuncooked shrimp, peeled & deveined
1/2 lbshredded crab meat or diced white fish
2 cloveminced garlic
2 Tbsp**creole seasoning
2 cchicken broth
2 can(s)petite diced tomatoes (14 oz ea)
4green onion, trimmed and chopped including green shoots
How to Make Gumbo Creole Style (Sallye)
- In a large heavy pot over medium heat, cook oil and flour, stirring constantly, for about 15 minutes, until you have a copper colored roux.
Add okra, onion, celery, peppers, and garlic into pot with roux; continue cooking for 5 minutes, stirring constantly.
Add tomatoes and broth into pot and bring to a boil.
Add seasoning and seafood into pot and simmer for 10 minutes, stirring occasionally.
Divide into serving bowls and top with green onions.
- ** You can use commercial creole seasoning such as Zatarain's if you don't want to make your own. Here is the recipe to make your own :
HOMEMADE CREOLE SEASONING (SALLYE)
For spicier gumbo, use 3 tablespoons creole seasoning or add 1 dash tabasco sauce
You may also add 1/2 lb smoked sausage to mixture for extra flavor
- Good served over cooked steamed rice.
- NOTE: IF YOU ARE ALLERGIC TO SHELLFISH, AS MANY OF US ARE JUST SUBSTITUTE CHICKEN AND SAUSAGE FOR THE SHRIMP & CRAB.
FROZEN OKRA IS ACCEPTABLE IF FRESH IS NOT AVALABLE. THAW IN COLANDER SO THAT LIQUID DRAINS OFF OF IT BEFORE YOU START COOKING IT.