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Shrimp and Crab Gumbo

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• ¼ cup plus 1 tablespoon oil
  
• ¼ cup all-purpose flour
  
• 1 medium onion, diced
  
• 1 medium green bell pepper, seeded and diced
  
• 2 medium celery ribs, thinly sliced
  
• 1 teaspoon minced garlic
  
• 6 cups fish broth or chicken broth
  
• 1 pound fresh or frozen okra, trimmed (about 4 cups)
  
• ½ pound andouille or other spicy smoked sausage, sliced
  
• 2 bay leaves
  
• ½ teaspoon dried thyme
  
• ½ teaspoon cayenne pepper
  
• Salt and pepper
  
• 1½ pounds shrimp, peeled and deveined
  
• 1 pound lump crabmeat
  
• Filé powder
  
• 4 to 6 cups cooked white rice, to serve
  






Instructions



1. Combine ¼ cup oil and the flour in a large frying pan, stirring with a wooden spoon until you have a smooth paste. Cook over medium heat, stirring frequently, until the roux is a rich chocolate brown, 20 to 30 minutes. Set aside.
   
   
2. Heat 1 tablespoon oil in a large soup pot or saucepan over medium-high heat. Add the onion, bell pepper, celery, and garlic and sauté until the onion is translucent, about 5 minutes.
   
   
3. Add the broth and carefully stir in the roux. Add the okra, sausage, bay leaves, thyme, and cayenne pepper. Season to taste with salt and pepper. Bring to a boil, reduce the heat, and simmer for about 30 minutes.
   
   
4. Add the shrimp, crabmeat, and filé powder. Taste and adjust the seasonings as needed. Simmer for another five minutes. Remove the bay leaves.
   
   
5. Ladle the gumbo over rice in large soup bowls and serve.
   
   Serves 6 to 8