Crab gumbo

    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.

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    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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