Pantry Creole Gumbo

Many years ago, I went to visit my friend and her husband (maybe they were still just dating at the time). She was vegetarian, but ate seafood. It was one of those recipes that was super easy and super tasty, so of course, I asked for the recipe. The nice thing about it is most everything can be found in your pantry (okay, you would have to buy some of it, but when you brought it home, you would put most of it in your pantry).

Pantry Creole Gumbo

1 small onion, chopped
1 garlic clove, pressed or minced (or 1/4 tsp garlic powder)
1 bottle clam juice (8 oz)
1 can tomato sauce (8 oz)
1 jar roasted peppers, drained and chopped (7 oz)
1/2 tsp celery seed
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme, crushed
1/8 tsp red-pepper flakes
1 bay leaf
1 can diced tomatoes with juice (14 1/2 oz)
1 bag frozen okra, thawed (10 oz)
2 cans (6oz, ea) white crab, drained and rinsed

In a heavy soup pot, combine onion and garlic. Cook covered, over low heat until the onion is soft and translucent. Add a little clam juice, if necessary, to keep from scorching.

Add remaining ingredients, except okra and crab. Bring to a boil. Reduce heat to low and simmer uncovered for 10 minutes.

Add okra and crab and cook, covered for two minutes, or until heated through.

Serve in a bowl over brown rice.

You can make the dish ahead of time and store in your refrigerator. Wait to add the okra and crab until you are ready to serve.

For more pantry inspiration, check out the Pantry Inspiration: An Ultimate Recipe Swap at Life As Mom.