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Shrimp and Crab Gumbo




Source of Recipe


Source: Better Homes and Gardens


Recipe Introduction


Makes 8 (1-1/4 cups gumbo plus 1/3 cup rice) servings


List of Ingredients






1 pound fresh or frozen large shrimp in shells
1/3 cup all-purpose flour
2 tablespoons cooking oil
2 cups chopped onion
1-1/2 cups chopped green and/or red sweet pepper
4 stalks celery, thinly sliced
4 cloves garlic, minced
2 14-ounce cans lower-sodium beef broth
1 cup water
1 recipe Cajun Spice Mix (see recipe below)
1 16-ounce package frozen cut okra
2 6-ounce cans crabmeat, drained
3 cups hot cooked long grain rice or brown rice
Green onions (optional)
Bottled hot pepper sauce (optional)



Cajun Spice Mix: In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.



Recipe



Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.

2. In a medium skillet, cook flour over medium heat about 6 minutes or until brown, stirring often. Transfer to a medium bowl; set aside.

3. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until tender.

4. Slowly whisk broth into browned flour. Add broth mixture, water, and Cajun Spice Mix to Dutch oven. Stir in okra. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

5. Add shrimp; cook for 2 to 3 minutes or until shrimp is pink. Gently stir in crabmeat.

6. To serve, spoon gumbo into 8 bowls. Top each serving with rice, a shrimp, and a green onion, if desired. If desired, pass hot pepper sauce. Makes 8 (1-1/4 cups gumbo plus 1/3 cup rice) servings.