Crab, Shrimp and Okra Gumbo
1 pound of blue crabmeat, fresh, frozen, or pasteurized
1 pound of raw shrimp, peeled and deveined, fresh or frozen
6 tablespoons of margarine or butter
6 tablespoons of all-purpose flour
1 cup of chopped onion
1/2 cup of chopped green pepper
2 tablespoons of chopped green onion
1 clove garlic, minced
1 quart of chicken broth or bouillon
One 15 ounce can of tomato sauce with tomato bits
1 tablespoon of chopped parsley
1/2 teaspoon of salt
1/2 teaspoon of dried thyme, leaves, crushed
1/4 teaspoon of cayenne pepper
1 bay leaf
Liquid hot pepper sauce (optional)
1 (1 lb.) can cut okra, drained
1 lemon sliced |
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Thaw crabmeat and shrimp if frozen. Remove any remaining shell or cartilage from crabmeat. Cut large shrimp in half. In a heavy 4-5 quart Dutch oven melt margarine; blend in flour. Cook, stirring constantly, over medium heat until medium brown in color, approximately 10-15 minutes. Add onion, green pepper, green onion, and garlic. Cook, stirring constantly, until lightly browned. Gradually stir in chicken broth. Add tomato sauce, parsley, salt, thyme, cayenne, bay leaf, and liquid hot pepper sauce. Bring to a boil; simmer 30 minutes. Add okra, lemon slices, shrimp, and crabmeat. Cover and simmer 5 minutes or until shrimp are pink and tender. Remove slices of lemon from gumbo. Serve by ladling gumbo over mounds of cooked rice in deep soup bowls. Makes 6 servings. |
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