Crab Gumbo Point Clear Style

Serves: 13
Total Calories: 417


4 tablespoons bacon fat
6 tablespoons all-purpose flour
1 green bell pepper
1 stalk celery
2 large onions, chopped
2 pounds okra
2 cups canned tomatoes
2 (6-ounce) cans tomato paste
2 quarts chicken stock or stock made with bouillon cubes
2 bay leaves
2 pounds crabmeat *
6 cups boiled rice
salt and pepper to taste


Brown flour in bacon fat. Add pepper, celery, onions, and okra, all cut into small pieces. Cook about 20 minutes, stirring constantly. Add tomatoes and tomato paste. Mix well.

In a large container, add mixture to stock; simmer gently one hour. Add crabmeat with bay leaves and simmer half an hour more. Season to taste. Serve with rice. This quantity makes 12–15 generous servings.

*More crabmeat may be added if gumbo is to be the main course.

Nutritional Facts:

Serves: 13
Total Calories: 417
Calories from Fat: 17

This Crab Gumbo Point Clear Style recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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