Seafood Gumbo #1 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 T: Butter, 2 oz
1/2 t: Dried thyme,
1 each: 10 oz pkg frozen okra,
1/4 t: Hot pepper sauce,
-defrosted and sliced,
1 each: Bay leaf,
2/3 cup: Chopped scallions,
1 each: 28-oz can whole tomatoes,
-including tops,
-chopped, juice reserved
1/2 cup: Chopped celery,
1 1/2 cup: Water,
2 t: Gumbo file,
1/2 lbs: Peeled and cleaned shrimp,
2 t: Dried oregano,
6 ounce: Crabmeat, drained and flaked
1/2 t: Pepper,
1 1/2 cup: Cooked rice,
1/2 t: Paprika,
Directions:
Combine the butter, okra, scallions, celery, file, oregano, pepper,
paprika, thyme, hot pepper sauce and bay leaf in a 3 1/2-gt
microwavable casserole. Cover and microwave on High for 4 to 5
minutes. Stir in the tomatoes, reserved juice and the water. Cover
and microwave on High for 10 to 12 minutes until boiling, stirring
every 4 minutes. Add the shrimp and the crabmeat to the casserole.
Cover and microwave on High for 4 to 7 minutes, stirring after 2
minutes, until the shrimp is just cooked. Remove the bay leaf. Divide
the rice between 6 soup bowls. Fill each with the gumbo and serve
immediately. Serves 6 Source: Microwave Main Courses, Quick & Easy
ISBN 0-681-40269-5
Submitted By RICH HARPER On 02-17-95
Source from luhu.jp
paprika, thyme, hot pepper sauce and bay leaf in a 3 1/2-gt
microwavable casserole. Cover and microwave on High for 4 to 5
minutes. Stir in the tomatoes, reserved juice and the water. Cover
and microwave on High for 10 to 12 minutes until boiling, stirring
every 4 minutes. Add the shrimp and the crabmeat to the casserole.
Cover and microwave on High for 4 to 7 minutes, stirring after 2
minutes, until the shrimp is just cooked. Remove the bay leaf. Divide
the rice between 6 soup bowls. Fill each with the gumbo and serve
immediately. Serves 6 Source: Microwave Main Courses, Quick & Easy
ISBN 0-681-40269-5
Submitted By RICH HARPER On 02-17-95
Source from luhu.jp