Hank’s Cajun Gumbo
Peel shrimp. Cut okra into slices. Chop onion, bell pepper and celery coarsely. Sauté onions, peppers and celery in oil in large pot (old cast iron pot is best). When onions start to become translucen
Ingredients
- 1 lb fresh shrimp
- 1 lb crab meat (whole boiled, cleaned crab or crab claws can be substituted)
- 1 lb fresh okra (frozen cut okra can be used)
- 1 medium onion
- 1 medium bell pepper
- 2 stalks of celery
- 2 clove garlic
- 1 tsp Cajun Seasoning
- 1 tsp File (if available)
- 16 oz can tomato sauce
- Salt to taste
- 3 tbsp olive oil
- 4 cup water (more can be added if gumbo becomes too thick)
Instructions
- 1
Peel shrimp. Cut okra into slices. Chop onion, bell pepper and celery coarsely. Sauté onions, peppers and celery in oil in large pot (old cast iron pot is best). When onions start to become translucent, add okra. Cook until it loses its sliminess then add shrimp. Peel and chop garlic and add to pot. When shrimp turn pink, add tomatoes, sauce, water and seasoning. Bring to boil and then simmer about 20 minutes. Add crab. Simmer 5 more minutes. Serve over fluffy white rice in a bowl. This thick rich soup is a winter favorite in Cajun country. This is an adaptable meal; oysters can be added when you add the crab. Some people also add sausage. A Cajun host always offers food, so if unexpected company comes, just add water to stretch this gumbo. Author’s Bio: My name is Kathleen Walls. I divide my time between a cozy North Georgia mountain cabin and a St. Augustine, Florida home. My housemates are husband, Martin, dog, Romeo, and cats, Smoky and Spice. LAST STEP (ISBN 0-595-17047-1), my second novel, is available at most online bookstores and my web site. BY ANY OTHER NAME, my first novel is available in e- book format. I recently finished GEORGIA’S GHOSTLY GETAWAYS; a spirited travelogue about Georgia’s haunted sites. Currently I’m working on KUDZU, a story of love and betrayal, past and present, in the northeastern Georgia mountains. I also am a frequent contributor to travel and food publications, such as Woodall’s Publications, Family Motor Coaching, Amateur Chef, Doggone Newsletter and North Georgia Journal. I also did a stint as a reporter for a local paper, The Union Sentinel. I would love for you to visit me at my web site, www.katywalls.com.