Louisiana Creole Gumbo


  • 1 dozen crabs, scaled
  • 1 cup chopped onions
  • 1 lb. okra
  • 1 cup chopped celery
  • 3 cups raw shrimp, peeled, de-veined
  • Ad
  • 2 cups canned tomatoes, drained
  • 5 bay leaves
  • 2 dozen oysters
  • salt and pepper
  • dash cayenne or pepper sauce
  • 2 Tbsp. chopped parsley
  • 4 Tbsp. flour
  • 4 Tbsp. butter
  • 1 cup tomato liquid
  • 5 cups hot water


Melt butter in saucepan; add flour; saute onion and celery until light brown. Add okra and cook 30 minutes until it ceases to rope, stirring often. Stir in tomatoes and gradually add hot water and tomato liquid. Add bay leaves, crabs, shrimp, oysters, parsley, salt and pepper. Cover and simmer 1 hour, stirring often. Clean crabs; remove hard shells and legs. Crack claws, and cut body in half. Crabmeat can be substituted for crabs.

By Robin from Washington, IA


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