Creole Seafood Gumbo From Tony Burke

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine
2 tablespoons	30ml	Flour - all-purpose
2 cups	474ml	Liquid - (water/seafood juice)
2 cups	474ml	Cut okra
2 cups	125g / 4.4oz	Peeled - cubed tomatoes
1 cup	62g / 2.2oz	Onion - chopped (large)
1 cup	237ml	Green bell pepper - chop (small)
1 teaspoon	5ml	Tabasco sauce
1/8 teaspoon	0.6ml	Thyme
1		Bay leave
2 cups	125g / 4.4oz	Shrimp - crabmeat, oyster combo
3 cups	480g / 16oz	Hot cooked rice

Recipe Instructions

1. Melt butter in large saucepan; blend in flour and cook over low heat, stirring constantly, until dark brown.

2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently.

3. Add seafood and cook, covered, 10 to 15 minutes longer.

4. 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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