Shrimp & Crab Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SHRIMP STOCK:
4 qts. shrimp shells (about what you'd get from shelling 2 lbs. of shrimp)
8 qts. cold water
1/2 c. onions, diced
1/2 c. celery, diced
2 lemons, halved
1 c. parsley, coarsely chopped (stems and all)
Place the following in a 4" square of cheesecloth and tie into a sack:
- 8 bay leaves
- 1/2 tsp. dried basil leaves
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dried tarragon leaves
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. cracked black peppercorns
GUMBO:
1/2 c. oil
3/4 c. flour
1 large onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 gallon shrimp stock
1 tsp. thyme
salt, black pepper and cayenne pepper to taste
3 lbs. medium shrimp, peeled and deveined
2 lbs. fresh lump crabmeat
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Directions: |
Directions:STOCK: Rinse the shells briefly under cold water and drain well. Sweat the shells briefly in the oil, then add the onions & celery and sweat for 2-3 minutes. Add cold water, lemons, parsley and dried seasoning sachet and bring to a boil. Reduce heat and simmer for 40 minutes. Strain in a strainer lined with cheesecloth. Cool the stock and use, refrigerate or freeze immediately.
GUMBO: Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a milk chocolate color. Just before the roux reaches the proper color, add the vegetables and stir like hell, but don't spatter yourself. When the vegetables are tender, add the stock, salt and peppers. Stir until the roux is dissolved, and simmer over low heat for at least one hour. Add the shrimp and crabmeat about 10 minutes before serving, then cook over low heat until the shrimp turn pink and the crabmeat is warmed through. Serve in a gumbo bowls over cooked rice. |
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
Preparation
Time: |
Preparation
Time:2.5 hours |
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