Description
Chef Helen serves this sauce over fried catfish with steamed rice and pickled okra. She calls it a typical “Geechee gravy” like one would find in the Gullah Geechee area of Coastal South Carolina, where seafood and rice are plentiful. Roberts says she pickles okra in rice vinegar and pickling spice whenever she finds the pods looking fresh and green at the market.
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2 cups water
- 1 tablespoon garlic powder
- 1 1/2 tablespoons creole seasoning
- 1/2 cup crab meat
Instructions
Melt butter in a sauté pan over medium heat. Sprinkle flour over the melted butter and slowly stir with a whisk to combine. Brown the flour mixture for 5 minutes, stirring to keep from burning. Slowly add water to the pan and continue to whisk. Stir in the garlic powder and creole seasoning. Sauce will begin to thicken in 3 minutes; add the crab meat and stir to combine. Serve over fried catfish with steamed rice and pickled okra on the side.
- Category: Condiments
