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Cook'n with Betty Crocker 
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Creole Gumbo |
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Serves: 4 Print this RecipeServing Size: 1 cup Elaine Thornton - Long Beach, Mississippi Bake-Off® Contest 6, 1954 Tomatoes, crab meat and okra team up for a winning flavor combination in this marvelous gumbo from the 1950s. It has been updated to use refrigerated flaky biscuit dough for the crouton toppers, speeding up the preparation time. GUMBO 3/4 cup chopped celery 1/3 cup chopped green bell peppers 1/3 cup chopped onions 2 garlic cloves, minced 3 tablespoons olive oil 1/4 cup all-purpose flour 3 cups water 1 (16-ounce) can whole tomatoes, undrained, cut up 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/8 teaspoon pepper 1 cup diced canned, frozen or fresh okra 1 (6-ounce) can crabmeat, drained CROUTONS 1 (12-ounce) can flaky refrigerated biscuits 1 tablespoon margarine or butter, melted 2 tablespoons grated Parmesan cheese Paprika In large saucepan, cook celery, bell pepper, onion and garlic in oil 5 minutes. Blend in flour; cook over medium heat about 10 minutes or until mixture browns, stirring constantly. Gradually add water and tomatoes, stirring constantly. Stir in remaining gumbo ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour. Heat oven to 400°F. Separate dough into 10 biscuits; cut each into 4 pieces. Place on ungreased cookie sheet. Brush with margarine; sprinkle with Parmesan cheese and paprika. Bake at 400°F. for 6 to 9 minutes or until golden brown. Remove from cookie sheet immediately; cool on wire racks. Pour gumbo into individual serving bowls; top each serving with croutons. Nutrition Per Serving (1 cup): Calories 500; Protein 16g; Carbohydrate 51g; Fat 26g; Sodium 2080mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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