Shrimp and Crab Gumbo

Recipe Categories : | Cajun | Shrimp | Crab | MAIN INDEX |

Serves : 8-10

Ingredients :

• ½ cup oil
• ¾ cup flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1 lb okra, trimmed and sliced
• 1 gallon shrimp stock
• 1 tspn thyme
• salt, freshly ground black pepper and cayenne pepper, to taste
• 3 lb medium shrimp, peeled and deveined
• 2 lb fresh lump crabmeat, picked over
• 6 cups cooked long-grain white rice

Preparation and Cooking Instructions :

1. Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a light brown if you want it Creole-style, and to a dark, almost milk chocolate color if you want it Cajun-style. Just before the roux reaches the proper color, add the vegetables and stir vigorously. When the vegetables are tender, add the stock, salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for one hour.
2. Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful and cook over low heat just until the shrimp turn pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about ½ cup of cooked rice per serving.