SHRIMP and CRAB GUMBO
Source of Recipe
FROM A CRAZY CAJUN FRIEND
Recipe Introduction
This is a very simple but wonderful gumbo!make sure you splurge on some good FRESH crabmeat -- don't use canned it will not taste the same !I make it for LARGE bbq cook outs w/ friends.
List of Ingredients
1/2 cup oil
3/4 cup flour
1 large onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 gallon shrimp stock
1 teaspoon thyme
1 teaspoon tumerac
Salt, freshly ground black pepper and cayenne pepper to taste
3 pounds medium shrimp, peeled and deveined
2 pounds fresh lump crabmeat, picked over
6 cups cooked long-grain white riceRecipe
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 well,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 shrimp about 5 minutes before serving, then add the crabmeat by the handful,then cook over low heat just until the shrimp turns pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.
YIELD: 10-12 servings.
ROUX MEANS:
a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce
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