1/2 green bell pepper, cored, seeded, and chopped (1/2 cup)
3 14 1/2-ounce cans chicken broth
1 28-ounce can crushed tomatoes
1 11-ounce bag frozen okra
2 tablespoons all-purpose flour
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon Creole (or Old Bay) seasoning
1 teaspoon Worcestershire sauce
4 scallions, finely chopped (1/2 cup)
1/2 pound shrimp (peeled and deveined), cut into thirds
1/2 pound crabmeat
1/4 cup chopped fresh parsley
Sat fat 2g
How to Make It
Place the sausage in a saucepan and fill with water to cover. Bring to a boil and cook for 3 to 4 minutes. Drain and set aside.
In a large pot over medium-high heat, heat the oil. Add the onion, celery, and green pepper and cook until softened (but not browned), about 5 minutes, stirring occasionally. Add the chicken broth, tomatoes, okra, and reserved sausage, cover, and bring to a boil. Continue cooking, covered, over high heat for 5 minutes.
In a small bowl, whisk together the flour and 1/2 cup of water. Stir the flour mixture, salt, spices, and Worcestershire sauce into the pot, cover, and cook over high heat for another 10 minutes.
Add the scallions, shrimp, and crabmeat, reduce heat to medium, and cook for 5 minutes. Remove the bay leaf, stir in the parsley, and remove from heat. Cover and let sit for 5 minutes. Serve over rice. Adapted from Lucy Buffett's Crazy Sista Seafood Gumbo recipe.
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