Creole Crab Gumbo

Name: Creole Crab Gumbo
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: ½ pint milk; ¼ pint cream; 1 bouquet garni (celery, parsley, thyme); 1 bouquet garni (celery, parsley, thyme); 1 bouquet garni (celery, parsley, thyme); 1 bouquet garni (celery, parsley, thyme); salt and freshly-ground black pepper; salt and freshly-ground black pepper; 2 tablespoons flour; 1 small green pepper, chopped; 1 large tin Italian peeled tomatoes; 1 tin (8 ounces) okra with liquor; 12 large cooked prawns, sliced; ¾ pound crabmeat, flaked; ¾ pound crabmeat, flaked; dash tabasco sauce; 1 small thin strip lemon peel; 1 clove garlic, finely chopped; 2 tablespoons olive oil; 1 Spanish onion, chopped; 2 tablespoons butter

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 Spanis

Americas
United States
Pescatarian
Louisiana
Soup

Method

Combine butter and olive oil in a saucepan and heat until butter has melted. Add chopped onion and green pepper and sauté until tender. Blend in flour and cook, stirring continuously, until smooth and thickened. Add salt and freshly-ground black pepper, to taste, bouquet garni, garlic, lemon peel and Tabasco sauce. Stir in crabmeat, sliced prawns, okra and tomatoes, and heat to boiling p