Creole Seafood Gumbo

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - or margarine
2 tablespoons	30ml	Flour
2 cups	474ml	Liquid - (water/seafood
2 cups	474ml	Okra - cut
2 cups	125g / 4.4oz	Tomato - peeled and cubed
1 cup	62g / 2.2oz	Onion - chopped (large)
1 cup	146g / 5.1oz	Bell pepper - green, chopped (small)
1 teaspoon	5ml	Tabasco sauce
1/8 teaspoon	0.6ml	Thyme
1		Bay leave
2 cups	125g / 4.4oz	Shrimp - crabmeat, oyster
3 cups	480g / 16oz	Rice - hot cooked

Recipe Instructions

Make a dark roux of the butter and flour over low heat, stirring constantly. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently.

Add seafood and cook, covered, 10 to 15 minutes longer. Remove bay leaf and serve in soup bowls with mound of hot rice in center.

Source:
Cooking Light, June 1994, page 85

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