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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
2 quarts water |
2 pounds okra, cleaned and sliced |
3 (14 1/2-ounce) cans whole tomatoes, undrained and chopped |
1 medium onion, chopped |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon red pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon dried whole thyme |
1/2 teaspoon creole seasoning |
2 pounds uncooked medium shrimp, peeled and deveined |
1 pound lump or flake crab meat, drained |
1 pound red snapper fillets, cut into 1-inch cubes |
1 (12-ounce) container standard oysters, drained |
hot cooked rice |
Directions:
1. Melt butter in a large stock pot over low heat; add flour, stirring until smooth. Cook over medium heat, stirring constantly, until roux is the color of a copper penny. Add water, okra, tomatoes, onion, salt, pepper, garlic powder, thyme, and Creole seasoning; bring mixture to a boil. Reduce heat, and simmer 1 hour.
2. Add remaining ingredients, except rice, and simmer, uncovered, an additional 15 minutes, stirring frequently.
3. Serve gumbo over hot cooked rice in individual bowls.
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