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7 - 6oz. cans Crabmeat (pref. w/ leg meat) 1 large white onion (chopped) 2 medium bell peppers (chopped) 10 pods garlic (chopped) 10 shakes basil 10-15 shakes parsley 10 shakes cajun seasoning 10-15 shakes black pepper 4 beef bouillon cubes 4 heaping tbsp. roux Boil 2 cups water - Puree in blender with
roux. Pour into pot and add 3 quarts water. Boil 1/2 hour. Add chopped veggies
and cook over low heat for 1/2 hour. Add all seasonings, 2 beef bouillon cubes
and 1-2 cups water. Raise heat to dissolve bouillon and stir. Lower heat and add
crabmeat, simmer for 15 minutes with lid on. On the side, dissolve 2 beef
bouillon cubes in 1-1/2 cups boiling water. Taste gumbo... add more seasoning
and beef bouillon water to taste. Yummmm!!! To make Crab Jambalaya as a leftover to this.. just mix in remaining rice before refrigerating. Let sit overnight and the next morning... Jambalaya! Serves 8-10. |
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