TIMOTHY THOMPSON'S CREOLE GUMBO|
3 Tbsp. butter
1 clove garlic, minced
1/2 c. chopped green pepper
1 (16 oz.) pkg. Bob Evans
sausage, small casing
1 (16 oz.) pkg. Eckrich smoked
beef sausage, chopped
4 Tbsp. flour
1 can (16 oz.) tomatoes, cut
up, do not drain
3 bay leaves
1 1/2 tsp. dried oregano,
1 tsp. gumbo file (a
thickening powder of ground
sassafras leaves, available
at food specialty stores)
1/2 tsp. salt
1 tsp. creole seasoning
(available at food
1 1/2 tsp. dried thyme,
2 tsp. bottled hot pepper
2 c. water
2 c. okra, cut up or 1 (10
oz.) pkg. frozen cut okra
3/4 c. uncooked rice or 2 c.
rice, cooked separately
2 cans (4 1/2 oz. each)
1 can (7 1/2 oz.) crabmeat,
drained and flaked with
1 medium lobster tail, cooked
In large saucepan, melt butter and cook onion, garlic,
green pepper, link sausage and smoked sausage; sprinkle in
flour and stir to blend until ingredients are slightly brown.
Stir in undrained tomatoes, bay leaves, oregano, gumbo file,
creole seasoning, thyme, hot pepper sauce, water and salt.
Bring to boil, reduce heat and simmer, covered, 30 minutes.
Stir in the fresh or frozen okra and rice. Bring mixture to
boiling, simmer for 15 minutes. Cut up any large shrimp. Stir
shrimp, lobster and crabmeat into okra mixture and heat
through, about 10 minutes, or until rice is done. Traditional-
ly, rice is cooked separately, mounded in a heated soup plate
and the gumbo spooned around it. Makes about 10 servings.
Serve with your favorite peach pie and cornbread.
Note: The ingredients and directions are written for
clarity and perfection.
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