Serves: 1 Time: 1 hour
- 3 T. flour
- 1/4 bell pepper, diced
- 1/2 celery rib, diced
- 1/4 small onion, diced
- 1 garlic clove, minced
- 1 T. cajun seasoning
- 1/2 c. tomato sauce or crushed tomatoes
- 1 1/2 c. stock
- 1/2 c. crab meat (have your seafood counter worker steam it for you)
- 4 shrimp, peeled and deveined
- a few dashes of hot sauce
- 1/4 c. cornmeal
- 1 pickled okra (I had a spicy jar!)
- parsley, torn for garnish
- salt, pepper, oil
Add the flour and 3 T. of oil to a pot. Whisk vigorously and let the color develop. The longer you let it cook, the deeper the flavor of your gumbo.
Add the onion, bell pepper, and onion. Season with salt and pepper and let them cook for 4-5 minutes. Stir in the cajun seasoning, garlic, and tomatoes. Add the stock and check for seasoning. Let the gumbo simmer for 20 minutes.
Cut the okra into slices and coat in cornmeal. Heat a pot of oil until the handle of a wooden spoon produces bubbles when it is pressed to the center of the pot. Add the okra and cook until golden brown - just about three minutes. Set on a paper towel.
Add the shrimp to the gumbo and let them cook through until they are pink and opaque.
Place the crab meat in the bottom of a bowl. Ladle the gumbo on top. Garnish with the okra pieces, parsley, and hot sauce.