Meat & Veggies
If you're a fan of Creole food, you will not be disappointed making this Creole gumbo! You can use a variety of seafood, and you do not have to limit yourself to just one type of seafood. Give this recipe a try and let us know how it is in the comments below!
Submitted by a Panhead.
1/4 cup butter or margarine
2 TBSP flour
2 cups liquid (water or chicken broth)
2 cups sliced okra
2 cups diced tomatoes (peeled)
1 green pepper (chopped)
1 TBSP Tabasco sauce
1 tsp thyme
2 cups seafood (you can use seafood like shrimp, crabmeat, oysters, and fish)
3 cups cooked rice (optional)
Melt butter in large saucepan, blend in flour and cook over low heat, stirring constantly, until dark brown, to make roux.
Add remaining ingredients, except seafood and rice. Bring to a boil, then reduce heat, cover, and simmer 1/2 hour, stirring frequently.
Add seafood, and simmer another 15 minutes.
Serve as is, or over rice.
Note: I prefer a combination of catfish, shrimp, and crawdad tails.