Shrimp And Crab Gumbo

Recipe Ingredients

1/2 cup	118ml	Oil
1/2 cup	31g / 1.1oz	Flour
1 cup	62g / 2.2oz	Onion - chopped (large)
1		Bell pepper - chopped
3		Celery ribs - chopped
4		Garlic cloves - minced
1		Shrimp Stock - (see recipe)
1 teaspoon	5ml	Thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cayenne pepper - to taste
1 lb	454g / 16oz	Shrimp - peeled, deveined
1 lb	454g / 16oz	Fresh lump crabmeat - picked over
1		Fresh oysters - with oyster liquor
		Reserved
		Cooked white rice

Recipe Instructions

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 like hell, being careful not to spatter yourself. 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.

Add the seafood about 5 minutes before serving, and cook over low heat just until the shrimp turn pink. Serve over rice.

This recipe yields 10 to 12 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.