Friday, February 24, 2006

Creole Crab Gumbo © 1945

This is a whole-meal soup - excellent as a cold weather luncheon or Sunday night party supper.

2 tablespoons butter (Melt in Dutch oven.)
1 onion, chopped (Brown in butter.)
3 tablespoons flour (Blend into fat and cook until quite brown.)
1 bay leaf (Crush and add.)
6 fresh tomatoes (Chop. Drain juice from tomatoes and add to above mixture.)
1 dozen soft crab shells (Crack crabs; cut off the claws and remove meat, being careful to remove sandbags from under part of crabs. Add.)
2 cups crab meat (Add. Cover Dutch oven closely and simmer 15 minutes.)
1 1/2 teaspoon salt
1/4 teaspoon pepper (Add seasonings and chopped tomato pulp.)
2 quarts boiling water (Add and simmer for 1 hour. During last 15 minutes cook the spaghetti.)
12 ozs. elbow spaghetti (Cook 3 cups spaghetti in boiling, salted water 5 minutes. Drain.)
2 okra (Cut into 1/2" pieces. Five minutes before serving add, with chili powder, to gumbo. Serve over spaghetti in deep bowls.
2 tablespoons chili powder

NUTRITION TALLY: Contains "Basic 7" food groups.

Macaroni Magic


Post a Comment

<< Home