Shrimp-crab gumbo
Ingredients/Compontents of Shrimp-crab gumbo recipe
- vegetable oil - 1 c
- all-purpose flour 2
- Remove from heat immediately so it won't burn and proceed with gumbo recipe below In
- each chicken broth - 9 (14
- chopped onions 2
- chopped celery 1
- green bell peppers, seeds removed, chopped - 2 item
- diced tomatoes - 1 (16-oz
- frozen sliced okra - 1 (16-oz
- of cooked smoked sausage, sliced 1/4-inch thick - 1 (1
- Creole seasoning or 1/4 tsp 1
- garlic powder 1
- lemon pepper 1
- powdered thyme 1/2
- dried oregano 1/2
- raw medium-size shrimp, peeled and deveined 1
- fresh or frozen crabmeat - 1 crabmeat
- file powder optional 1
- Hot cooked rice - 1 item
How to make shrimp-crab gumbo
In a large heavy Dutch oven or cast iron skillet over medium heat stir together the flour and oil, and cook, whisking constantly, until flour is a rich copper color (about 20 minutes--don't leave it or stop whisking for a second!). Remove from heat immediately so it won't burn and proceed with gumbo recipe below.Gumbo: Prepared Roux (see recipe)9 cans (14 1/2-oz. each) chicken broth2 c. chopped onions1 c. chopped celery2 green bell peppers, seeds removed, chopped1 can (16-oz.) diced tomatoes1 bag (16-oz.) frozen sliced okra1 ring (1 lb.) of cooked smoked sausage, sliced 1/4-inch thick1 Tbsp. Creole seasoning (or 1/4 tsp. ground red pepper)1 tsp. garlic powder1 tsp. lemon pepper1/2 tsp. powdered thyme1/2 tsp. dried oregano1 lb. raw medium-size shrimp, peeled and deveined1 can crabmeat or 1/2 lb. fresh or frozen crabmeat1 Tbsp. file powder (optional) Hot cooked rice Pour prepared roux into large heavy stockpot. Stir together first 12 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, at least 4 hours. Add shrimp and crabmeat to broth mixture; cook, stirring often only a few minutes until shrimp turn pink. Remove from heat and stir in file powder, if desired. Serve over hot cooked rice. Makes about 1 1/2 gallons.
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