GUMBO-STYLE CRAB SOUP WITH OKRA AND TOMATOES

Steps:

• In a large, heavy pot, melt 2 tablespoons of the butter.
• Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
• Add the celery, bell pepper, garlic, thyme and crushed pepper.
• Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
• Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
• Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
• Add the stock, bring to a boil and simmer over low heat for 30 minutes.
• In a large skillet, melt the remaining 2 tablespoons of butter.
• Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
• Add the tomatoes and bring to a boil.
• Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
• Add the crabmeat to the soup and simmer until just heated through.
• Stir in the basil and season with salt, pepper and Tabasco.
• Ladle the soup into shallow bowls and serve.
• Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
• Enjoy!