Ingredients: |
Ingredients: 3/4 c. cooking oil
3 large onions, chopped fine
8 cloves garlic, chopped fine
1/2 bunch parsley, chopped fine
1 large can tomatoes
3 TBsp kitchen bouquet
5 TBsp plain flour
5 lbs raw shrimp
10 - 12 medium sized live or frozen crabs (I've omitted the crabs and used more shrimp)
5 lbs okra, sliced
4 to 6 large bay leaves
salt & pepper
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Directions: |
Directions:If using live crabs, place them in a large pot and cover with boiling water and let stand for 10 minutes. Drain and remove top shell on each side of crabs and discard. Break crabs in 1/2, rinse and set aside. Shell the shrimp, rinse well and set aside in bowl.
Next take an 8 qt pot and add 6-8 quarts water, to be used in the gumbo and set on medium burner to heat. In your larger pot, add 3/4 c. cooking oil and heat on low burner. Add okra, stirring often. The okra will absorb the oil. Fry until the oil returns which should be about 30 minutes. Now add onions and fry until light brown. Add garlic and parsley, stirring constantly. Add flour. When well mixed, add tomatoes, raise the flame and let come to a good boil. Then add the crabs, kitchen bouquet, half the hot water and bay leaves. Cover pot until mixture begins to boil and add half the remaining hot water if you prefer a thick gumbo. Add all the remaining if you prefer a less thick gumbo. The water should be added a little at a time letting it come to a boil after each addition. Continue boiling on lower heat until mixture simmers. Salt and pepper to taste.
Let simmer for approximately 45 minutes then add the shrimp and simmer another 45 minutes. Serve with rice. |
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