Crab Gumbo
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 4hrs 45mins
-
- Serves
- 4
-
- Calories
- 242
A decadent and flavourful lunchtime treat. Rice and okra turn this Southern-inspired soup into a hearty and filling meal.
recipe updated 25 Sep 2020
Ingredients
-
- Onion
- 1
-
- Garlic clove
- 1
-
- Celery stalk
- 2
-
- Carrot
- 1
-
- Okra
- 165 g
-
- Rustic french bread
- as needed
-
- Sunflower oil
- 1 tablespoon
-
- Tinned chopped tomatoes
- 370 g
-
- Fish stock
- 600 ml
-
- Long grain rice
- 45 g
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- Fresh thyme
- 2 sprigs
-
- Bay leaves
- 1
-
- Red pepper flakes
- ΒΌ teaspoon
-
- Salt & pepper
- as needed
-
- Crabmeat
- 215 g
Tools
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Wooden spoon
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Skillet pan
-
Slow cooker
-
Medium bowl
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Slow cooker bowl
-
Large cast iron skillet
Step preview
- Add sunflower oil to a clean large cast iron skillet
- Heat
- Add onion to the large cast iron skillet
- Fry until softened - 5 min
- Add garlic clove, celery stalk and carrot to the large cast iron skillet and mix
- Add tinned chopped tomatoes, fish stock, long grain rice, fresh thyme, bay leaves and red pepper flakes to the large cast iron skillet
- Season with salt & pepper
- Boil
- Transfer content of large cast iron skillet to slow cooker bowl and cover
- Cook in slow cooker until tender - 4 hr, high heat
- Stir
- Add okra and crabmeat to the soup and cover
- Cook in slow cooker - 30 min, high heat
- Ladle soup into medium bowl
- Top with crabmeat
- Top with rustic french bread