Crab Gumbo from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is a great fast-day or maigre dish with the Creoles. Hard- or Soft-Shell Crabs may be used, though more frequently the former, as they are always procurable, and far cheaper than the latter ar...
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Ingredients
- A Dozen Hard-Shell or Soft-Shell Crabs
- An Onion
- 6 Large Fresh Tomatoes
- 2 Pints of Okra, or Fifty Counted
- ½ Pod of Red Pepper, Without the Seeds
- A Bay Leaf
- A Sprig Each of Thyme and Parsley
- A Tablespoonful of Lard, or 2 Level Spoonfuls of Butter
- Salt and Cayenne to Taste
- 2½ Quarts of Boiling Water, or Seafood Stock
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