This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Louisiana Crab Gumbo
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- #50680
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
non-stick cooking spray
1 stalk celery, chopped
1 clove garlic, minced
1 medium onion, chopped
1/2 green bell pepper, seeded and chopped
3 cans (14.5 ounce size) stewed tomatoes, undrained
3 cups sliced fresh okra
2 cups tomato juice
1 bay leaf
1 small red pepper pod, seeded
1 tablespoon salt-free creole seasoning
1/4 teaspoon black pepper
1 pound fresh lump crabmeat, drained and flaked
5 cups hot cooked parboiled rice (cooked without salt or fat)
directions
Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add celery, garlic, onion, and green pepper. Saute 5 minutes or until tender. Stir in next 7 ingredients; bring to a boil. Cover; reduce heat, and simmer 1 hour, stirring occasionally.
Stir in crab meat; cook 2 minutes over low heat or until heated. Discard bay leaf and pepper pod. Ladle gumbo over 1/2-cup portions of rice. Serve warm.
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