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Crab and Shrimp Gumbo

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 2 tablespoons plus ¾ cup vegetable oil, divided
  
• 1 pound sliced okra
  
• ¾ cup all-purpose flour
  
• 2 cups chopped onions
  
• 1 cup chopped green bell pepper
  
• ½ cup chopped celery
  
• 1 tablespoon minced garlic
  
• 2 quarts shrimp stock or water
  
• 1 (14.5-ounce) can diced tomatoes
  
• ¼ teaspoon dried thyme
  
• 2 bay leaves
  
• 1 teaspoon Worcestershire
  
• 1 teaspoon kosher salt
  
• Couple dashes hot pepper sauce
  
• 1 pound frozen gumbo crabs, cleaned and split
  
• 4 large blue crabs, boiled, cleaned, and halved, and/or prepared crab claws (optional)
  
• 2 pounds medium shrimp, peeled and deveined
  
• Old Bay Seasoning to taste
  
• ½ pound lump crabmeat, picked for shell
  






Instructions



1. Heat 2 tablespoons oil in a large skillet over medium heat; add okra, cooking until roping ceases, about 30 minutes; set aside.
   
   
2. Meanwhile in a large heavy-bottomed stockpot, heat ¾ cup oil. Using a wooden spoon, stir in flour. Cook over medium to medium-high heat, stirring constantly, until mixture is a milk chocolate color. Add onions, bell pepper and celery to roux; cook and stir about 5 minutes, then add garlic; cook another minute.
   
   
3. Stir in heated stock a little at a time. Add tomatoes, thyme, bay leaves, Worcestershire, salt, hot sauce, and okra; stir. Add frozen gumbo crabs and their whole claws. Bring to a boil, reduce heat, and simmer 1 to 1½ hours, occasionally skimming off any foam on top. Do not boil. Remove gumbo crabs, and add in blue crabs or claws, if desired.
   
   
4. Toss shrimp with Old Bay Seasoning, and add to the gumbo pot; cook about 4 minutes. Very gently, stir lump crabmeat in, so as not to break up the crab too much; cook just until heated through. Taste, and adjust seasonings as needed.
   
   
5. Serve in bowls over hot, steamed rice, and garnish each serving with green onions, if desired. Pass hot sauce at the table.
   
   Makes 8 to 10 servings