Creole crab gumbo originates down in south Louisiana where the bayous spill into the Gulf of Mexico.
Here slow moving bayous lined with moss covered oak trees lead the locals into the Gulf waters. For many generations a salt water delicacy, the blue crab, has been harvested and used in Louisiana's most famous dish.
For a unique Louisiana soup with a block buster of flavor try this recipe. It's fast and easy. This recipe is somewhat lighter and is perfect for hot summer days when a lighter meal is desired. If you are a seafood lover you will adore this.
This recipe emphasizes okra and tomato a southern classic combination, and the crab adds wonderful color and texture. For those that do not like tomatoes, feel free to reduce the amount or eliminate completely. But you must remember to add stock to compensate for removing the tomatoes.
4 tablespoons butter
4 tablespoons flour
1 pound cooked crabmeat
1 Teaspoon Tabasco Sauce
1 pound sliced okra (frozen okra is excellent)
1 cup diced onion
1 cup diced green pepper
3 cloves garlic diced
5 cups canned tomatoes
1 teaspoon ground nutmeg
1 teaspoon Tony Chacheres' Original Creole seasoning
In a heavy pot saute onion in butter 10 minutes. Stir in flour and with a medium low heat setting brown to peanut butter color.
Add seafood stock, stir then add all other ingredients except for crab meat. Bring to a boil, reduce heat to simmer and cook covered for 1 hour. Add crab meat and cook 30 minutes. Salt to taste after cooking.
Serve with rice. Excellent with toasted french bread and cold potato salad. A crisp green salad goes well with this recipe. Try serving this as a refreshing cold soup for hot summer days. This will serve 6.