"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Nana Tere's Crab and Shrimp Gumbo Recipe

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This recipe for Nana Tere's Crab and Shrimp Gumbo, by , is from Nana's Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tere Railey
Added: Sunday, August 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup bacon drippings or peanut oil
1 large yellow onion chopped fine
1 cup celery, chopped fine
1 large bell pepper (red or green) chopped fine
3 cloves garlic, minced
1/2 cup flour
1 cup flat leaf Italian parsley, chopped fine
1-2 lbs whole, shelled shrimp
2 small cans tomato sauce
salt
pepper
2-3 T Joe's Stuff (from New Orleans School of Cooking)
2-3 cracked dungeoness crabs
2-3 bay leaves
1 qt fish stock (stock in a box, Kitchen Basics brand)
1/4 c file powder to make it ropey
hot steamed white rice

Directions:
Directions:
In a large, heavy bottomed pot, stir fat and flour to make a roux. Keep stirring over medium heat until very dark brown. The moment the roux is the right color, dump in the celery, onions, bell pepper, and garlic. Sauté the vegetables in the roux until tender. Add remaining ingredients except file and rice. Simmer for 1-3 hours. This is even better made one day ahead. I add additional dungeoness crab and shrimp depending on how many are being served. When ready to serve gumbo, sprinkle the gumbo over the soup and serve over hot steamed rice.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
prep time 45 min, cooking time 1-3 hours
Personal Notes:
Personal Notes:
Preparing this dish sometimes takes a few tries. Keep experimenting and don't give up. This gumbo is a cornerstone of our family food heritage.

 

 

 

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