More Great Recipes: Main Dish | Misc. Soup/Stew | Shellfish | Soup

Shrimp And Crab Gumbo


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Member since 2006

Serves 6-8 | Prep Time | Cook Time

Ingredients

1 1/2 cups crabmeat
2 pounds shrimp, in shells
3 quarts water
2 small bay leaves
1 teaspoon lemon juice
1 small onion, cut in wedges
salt and black pepper
parsley
2 pounds okra, sliced
4 tablespoons bacon grease, divided
4 tomatoes, peeled & chopped
2 onions, finely chopped
2 green peppers, finely chopped
1/2 teaspoon crushed red pepper, or to taste
4 tablespoons brown roux
reserved shrimp stock
salt, pepper, thyme, parsley, to taste
hot cooked rice


In a large Dutch oven boil the water with bay leaves, lemon


juice, onion wedges, salt, pepper, and parsley. Wash shrimp and


add to pot; boil for 2 minutes. Peel shrimp and return shells to


the stock for later use. Put shrimp and crab meat in


refrigerator until ready to add to the gumbo.


Saute okra in 2 tablespoons bacon grease in large heavy skillet.


The okra will turn darker as it cooks. When okra is soft,


transfer to a stew pot and add tomatoes. Stir and mix together


well. Clean skillet and heat remaining 2 tablespoons bacon


grease. Sauté the chopped onion, green pepper, and red pepper.


When soft, add to the stew pot.



In a saucepan, warm the roux; strain shrimp stock and stir into


the roux. When well-blended, add to the large stew pot with the


other ingredients. Bring to a boil and simmer for 1 1/2 hours,


adding more strained stock if needed. Taste and add salt,


pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours


longer; add the shrimp and crab meat and cook for 15 more


minutes.


Serve with fresh boiled rice in soup bowls.


Serves 6 to 8.


Pairs Well With


Notes

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