Ingredients

1 tablespoon sunflower oil
1 onion, finely chopped
1 garlic clove, chopped
2 celery sticks, sliced
1 carrot, cut into small dice
400 g (13 oz) can chopped tomatoes
600 ml (1 pint) fish stock
50 g (2 oz) easy-cook white long-grain rice 1 bay leaf
2 thyme sprigs
4 teaspoon crushed dried red chillies
75 g (3 oz) okra, sliced
43 g (14 oz) can dressed brown crab meat
salt and pepper
170 g (5% oz) can white crab meat, to serve (optional)

Instructions

1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry for 5 minutes or until softened.
2.Stir in the garlic, celery and carrot, then mix in the tomatoes, stock, rice, thyme and chillies. Add a little salt and pepper and bring to the boil.
3. Pour into the slow cooker pot, cover with the lid and cook on high for 3-4 hours or until the vegetables and rice are tender.
4.Stir the soup, then add the okra and dressed brown crab meat. Replace the lid and cook on high for 20-30 minutes.
5. Ladle the soup into bowls and top with the flaked white crab meat and serve with warm crusty bread, if liked.
6.FOR MIXED VEGETABLE GUMBO, make up the soup as above, omitting the cans of brown and white crab meat.
7.Garnish with croutons made by frying 2 slices of bread, cut into cubes, in 25 g (1 oz) butter, 3 tablespoons olive oil and 4 teaspoon crushed dried red chillies until golden

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