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Mardi Gras Creole Gumbo
3/4 cup chopped celery
1/3 cup chopped green bell pepper
1/3 cup chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
1/4 cup flour
3 cups water
1 (16 ounce) can whole tomatoes, undrained and cut up
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1 cup diced canned, frozen or fresh okra
1 (6 ounce) can crab meat, drained
1 (12 ounce) can refrigerated flaky biscuits
1 tablespoon butter or margarine, melted
2 tablespoons grated Parmesan cheese
In a large saucepan, cook the celery, bell pepper, onion, and garlic in oil for 5 minutes.
Blend in the flour. Cook over medium heat for about 10 minutes or until the mixture browns. Stir constantly.
Gradually add the water and tomatoes. Stir constantly.
Stir in the remaining gumbo ingredients. Bring to a boil. Reduce the heat. Cover and simmer for one hour.
Heat oven to 400 degrees F.
Separate the dough into biscuits. Cut each into 4 pieces. Place on an ungreased cookie sheet. Brush with margarine. Sprinkle with Parmesan cheese and paprika.
Bake for 6 to 9 minutes or until golden brown.
Remove from cookie sheet immediately.
Cool on wire racks.
Pour the gumbo into individual serving bowls.
Top each serving with croutons.
Yield: 4 servings
Cajun and Creole recipes
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