Nana Tere's Crab and Shrimp Gumbo Recipe
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Category: |
Category: |
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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
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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. |
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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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