Crab gumbo

Crab gumbo


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About this recipe: This spicy stew is a classic in the southern states of the USA. What goes into a gumbo is pretty much up to the individual cook, however, ladies finger is usually an ingredient. Gumbo got its name from an African word quinbombo, which means ladies finger.

Lynn Lewis

Serves: 4 

  • 2 tablespoons (30ml) vegetable oil
  • 250 g ladies finger, cut into 1.5 cm-thick slices
  • 1 medium onion, coarsely chopped
  • 1 medium red capsicum, seeded and diced
  • 1 medium green capsicum, seeded and diced
  • 3⁄4 cup diced baked ham (about 100 g)
  • 2 cloves garlic, minced
  • 1 can (410 g) crushed tomatoes
  • 2 cups (500 ml) salt-reduced chicken stock
  • 500 g cooked crabmeat
  • ¼ teaspoon Tabasco
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Heat oil in a large saucepan over medium-high heat. Add the ladies finger, onion, capsicum and ham. Sauté until ladies finger is tender and no longer sticky, about 10 minutes.
  2. Add garlic. Sauté 1 minute. Add tomatoes and chicken stock mixture. Simmer, uncovered, 20 minutes.
  3. Stir in crab, Tabasco, salt and pepper. Gently heat through.

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