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Crab and Shrimp Gumbo
Yields: 8 servings
Preparation time: 50 min
Cooking time: 1 hour, 50 min
This Gumbo is from a recipe from Eula Mae Dore, Chef of the
McIlhenney Co. guesthouse on Avery Island, La.
It is thinner Than most gumbos. Okra helps thicken it somewhat.
Note: I use 2 cups of water instead of 4; and 2 cans of chopped
tomatoes (not drained) instead of 1,
for thicker gumbo. (Jerry)
- ¼ cup vegetable oil
- 1 LB fresh/frozen okra, sliced ½-inch thick
- 2 teaspoons white wine Vinegar
- 1 quart (4 cups) water
- 2 cans (14 ¼ oz each) Chicken broth
- 1 LB cooked ham, cubed (Can be omitted)
- 10-12 cloves garlic, peeled, Chopped
- 1 ½ Large Onions, diced
- 2 ribs celery, diced
- ½ green bell pepper, cored, seeded, diced.
- 1 (or 2) cans, (16 oz) chopped Tomatoes (drained if u
like)
- 2 Lbs. medium shrimp, shelled and deveined.
- 1 Lb. fresh crab meat
- 1 Tablespoon hot sauce, or to taste
- Salt fresh ground pepper to taste.
Heat 2 tablespoons of the oil over medium heat in
a large skillet. Add Okra, and cook stirring frequently until tender (about 20 min). Add
white wine vinegar and cook, stirring often, until okra turns light brown, about 5-8
minutes. Transfer Okra to a bowl and set aside.
Heat water and broth to a boil in a large stockpot or Dutch
oven, over high heat. Add remaining 2 tablespoons of oil and Ham. Cook until Ham is
lightly browned, about 10 minutes. Transfer Ham to pot.
Add Garlic, Onions, Celery and Bell Pepper to Skillet. Cook
stirring often, until vegetables are soft, 5 to 8 minutes. Add vegetables, okra and
tomatoes to pot. Reduce heat to medium-low; simmer, covered for 1 hour.
Reduce heat to low. Add Shrimp, crabmeat, Hot Sauce, Salt and
Pepper to taste. Simmer 10 minutes
Serve over Rice in Soup Bowls or Plates.
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