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Creole Gumbo

 

2 tablespoons olive or cooking oil

2 medium stalks celery, chopped

1 small onion, chopped

1 1/2 cup chopped green pepper

1 clove garlic, minced

1 1/2 teaspoons salt

1 tablespoon Worcestershire sauce

2 cups (1-lb. can) undrained tomatoes

1 can *8 oz.) tomato sauce

1 package (10 oz.) frozen okra, partially

thawed and cut into 1/2-inch pieces

1 cup shrimp, cut into pieces*

1 cup (about 6 oz.) crab meat, flaked

1/4 cup dry sherry, if desired

1 tablespoon minced parsley

 

In large saucepan, cook celery, onion and green pepper in oil until tender. Stir in garlic, salt, Worcestershire sauce, tomatoes, and tomato sauce. Cover and simmer 45 to 60 minutes. Add remaining ingredients. Continue simmering, covered, 15 to 20 minutes or until okra is tender. *If desired, top with seasoned bread stuffing or garlic-flavored croutons. 6 to 8 Servings

 

TIPS: A 4 1/2-oz, can shrimp, drained, or 7-oz pkg. fronzen shrimp, partially thawed, may be used.

A 1-lb. can sliced okra, drained, may be used for frozen okra.

To MAKE AHEAD, prepare to*, cool and refrigerate up to 1 day or freeze up to 2 months. To serve, heat through.


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