Creole Gumbo

  5.0 – 2 reviews  • Shellfish Recipes
Total: 1 hr 45 min
Prep: 15 min
Cook: 1 hr 30 min
Yield: 6 servings

Ingredients

  1. 4 small blue crabs, cooked
  2. 1/8 cup clarified butter
  3. 6 ounces onion, finely sliced
  4. 1 ounce celery, finely sliced
  5. 1 green pepper, finely chopped
  6. 3 medium tomatoes, blanched, skinned, seeds removed, cut into quarters
  7. 2 cloves garlic, smashed
  8. 4 cups fish stock
  9. 1 teaspoon tomato paste
  10. 2 bay leaves
  11. 1 pound oysters
  12. 8 ounces tiny shrimp, cooked
  13. 1 (12-ounce) can okra, okra pieces halved
  14. 1 teaspoon freshly ground black pepper
  15. 1 teaspoon file powder
  16. 1/8 cup cold water

Instructions

  1. Remove legs from crab and smash with back of knife. Remove claws and break in 3 pieces. Remove meat from body and head.
  2. Heat 1/8 cup clarified butter in large saucepan on high heat. Add crab parts and meat, then add onion, celery and green pepper. Stir in tomatoes and garlic. Mix fish stock with tomato paste and add to crab saute. Bring to boil and add bay leaves. Simmer gently, stirring and skimming top frequently, for 8 minutes. Stir in oysters and their juices, then add shrimp and okra. Season with pepper.
  3. In small bowl, blend file and cold water. Add to soup and stir briskly. On medium-low heat, cook soup for 1 hour; do not let soup boil. Serve piping hot.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 211
Total Fat 8 g
Saturated Fat 4 g
Carbohydrates 16 g
Dietary Fiber 4 g
Sugar 4 g
Protein 20 g
Cholesterol 106 mg
Sodium 588 mg

Reviews

Lisa Fernandez
AMAZING….I substituted dunguness crab in place of the blue crab. I also used Seafood stock since i didn’t have any fish stock on hand. Excellent!!
Juan Buckley
how do find cheap whole blue crab in OHIO

 

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