25ml (1 fl oz) Olive or Sunflower Oil 50g (2 oz) Plain Flour 1 medium Onion, peeled and diced 1 medium Red Pepper, cored, seeded and diced 1 large clove Garlic, crushed 1/4 - 1/2 teaspoon dried Thyme 1 teaspoon Salt 1x400g (14 ox) tin peeled Tomatoes 100g (4oz) fresh okra, washed and sliced 500ml (18 fl oz( Water 225g (8 oz) peedled Prawns 1x175g (6oz) tin Crab Meat, drained Dash of Tabasco Sauce, to taste Heat the oil until very hot in a large heavy saucepan and stir in 25g (1 oz) of the flour. Cook on medium heat, stirring constantly, until it is a rich brown. Remove from the heat and add the onion, pepper, garlic, thyme and salt. Return to the heat and cook gently until the onion is soft. Stir in the remaining flour and blend well. Add the tomatoes with their juice and break them up with a spoon. Stir in the okra and the water and bring to the boil. Lower the heat and simmer for about half an hour. Add the prawns, crab and Tabasco and cook for 5 minutes on medium heat. Serve with white rice and crusty bread. The word Gumbo derives from the Creole Bantu word for okra. Always wash fresh okra before slicing to avoid it going slimy. This dish can also be made with chicken and ham.
