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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp and Crab Gumbo Recipe

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This recipe for Shrimp and Crab Gumbo is from Nana's Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup bacon drippings
1 bunch green onions chopped fine
1 cup flour
1 bunch parsley chopped fine
1 cup shrimp or more
salt and pepper
2-3 crabs and three cans of crab meat
1 small can tomato sauce
file powder to make it ropey
Directions:
Directions:
Brown flour in hot fat slowly stirring constantly until very brown. This is the secret of many French dishes. Must be browned until just before burning. Add onions and parsley, cook until wilted, then add shrimp and fry until shrimp turn pink. Add salt and pepper. Add tomato sauce and three or so cups of water as you wish. Add bay leaves. If crab is fresh, add now. If crab is canned, add after gumbo has cooked about 30 minutes and continue cooking about 10 min. Turn off heat and let sit awhile before serving. Remove bay leaves. Can be cooked the day before. Serve in soup bowls with rice. For the whole meal, I serve crackers, or French bread, vegetable salad and dessert.
Number Of Servings:
Number Of Servings:
about 6
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
Nana Emma wrote this on a small piece of binder paper and passed it on to her daughters and granddaughters before her passing. She also passed her gumbo pot on to Maggie who was my mother. She passed it on to me. Please also see Nana Tere's Crab and Shrimp Gumbo.

 

 

 

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