1. In large pot, melt butter over medium heat; add onions and sauté 1 minute. Stir in garlic and continue cooking 1 minute. Add peppers and celery and cook until tender and crisp.
chopped yellow onion
1 qt.
minced garlic
2 tbsp.
chopped green bell pepper
1 qt.
chopped celery
1 qt.
canned peeled whole tomatoes, chopped
3 1/2 qt.
2. Add tomatoes with juice and stock along with thyme, basil, peppers and salt and bring to a boil; reduce heat and simmer 20 minutes.
fish or chicken stock
2 qt.
crumbled dried thyme
2 tsp.
crumbled dried basil
2 tsp.
ground red pepper
1 tsp.
ground black pepper
1 tsp.
salt
as needed
sliced surimi crab meat
3 qt.
3. Stir in seafood and shrimp and simmer 10 minutes, or until seafood is heated through. Adjust seasonings.
medium shrimp, peeled, deveined
1 lb.
cooked long grain or parboiled rice*
3 qt.
4. To Serve: For each serving, ladle 1 1/2 cups gumbo into bowl and top with 1 cup hot rice. Garnish each serving with 1 Tbsp. chopped parsley.
minced fresh parsley
1 1/2 tbsp.
5. *You may also use cooked medium grain rice in this recipe.
