Shrimp And Crab Gumbo
INGREDIENTS
  • Servings: 6-8
  • 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
DIRECTIONS
  1. In a large Dutch oven boil the water with bay leaves, lemon
  2. juice, onion wedges, salt, pepper, and parsley. Wash shrimp and
  3. add to pot; boil for 2 minutes. Peel shrimp and return shells to
  4. the stock for later use. Put shrimp and crab meat in
  5. refrigerator until ready to add to the gumbo.
  6. Saute okra in 2 tablespoons bacon grease in large heavy skillet.
  7. The okra will turn darker as it cooks. When okra is soft,
  8. transfer to a stew pot and add tomatoes. Stir and mix together
  9. well. Clean skillet and heat remaining 2 tablespoons bacon
  10. grease. Sauté the chopped onion, green pepper, and red pepper.
  11. When soft, add to the stew pot.
  12. In a saucepan, warm the roux; strain shrimp stock and stir into
  13. the roux. When well-blended, add to the large stew pot with the
  14. other ingredients. Bring to a boil and simmer for 1 1/2 hours,
  15. adding more strained stock if needed. Taste and add salt,
  16. pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours
  17. longer; add the shrimp and crab meat and cook for 15 more
  18. minutes.
  19. Serve with fresh boiled rice in soup bowls.
  20. Serves 6 to 8.