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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.
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
10 min › Cook:
35 min › Ready in:
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.
Add garlic. Sauté 1 minute. Add tomatoes and chicken stock mixture. Simmer, uncovered, 20 minutes.
Stir in crab, Tabasco, salt and pepper. Gently heat through.
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