CRAB AND SHRIMP GUMBO
Provided by Pierre Franey
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Cut the sausage on the bias into thin rounds, each about 1/4 inch thick
- Cut the ham into 1/2-inch cubes.
- Heat one tablespoon of the oil in a casserole and add the sausage. Cook, stirring often, until sausage is lightly browned. Add the ham and stir. Cook about one minute. Transfer the meats to a bowl and set aside. Pour off the fat from the casserole.
- Add the garlic, onion, scallions and green pepper to the casserole. Cook, stirring, until vegetables are wilted.
- If fresh okra is used, trim off any tough stems. Cut the okra into small rounds. There should be about one cup. Add this to the casserole and stir. Continue cooking until vegetables become fairly dry, about five minutes.
- Add the tomatoes, bay leaf, 2 1/2 cups of the shrimp broth or water, Tabasco and Worcestershire sauces, salt and pepper. Add the ham and sausage mixture. Bring to a boil.
- Heat the remaining tablespoon of oil in a small skillet and add the flour, stirring constantly with a wooden spoon. Cook, stirring, until the flour is browned. Take care not to burn the flour or it will be bitter.
- Add the remaining half-cup of shrimp broth or water while stirring rapidly with a wire whisk. Stir this sauce into the sausage and ham mixture.
- Add the peeled shrimp and lemon slices and cook about 10 minutes. Add the crab meat. Stir gently to prevent breaking up the lumps. Cook about five minutes. Serve with plain boiled rice.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 1261 milligrams, Sugar 6 grams, TransFat 0 grams
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Blaus Wolfe
[email protected]This gumbo was a bit too spicy for my taste, but I still enjoyed it. Next time, I'll use less cayenne pepper.
Lillian Fuller
[email protected]I'm not a big fan of seafood, but I really enjoyed this gumbo. The flavors were well-balanced and the seafood was cooked perfectly.
zeeshan ali khan gishkori
[email protected]This gumbo is simply delicious! The roux is perfect and the seafood is cooked to perfection. I will definitely be making this again.
brandimoondoll
[email protected]I love this gumbo! It's so flavorful and satisfying. I always make a big pot so I can have leftovers for lunch the next day.
mosim khan
[email protected]This gumbo was easy to make and turned out great! I used frozen shrimp and crab and it still tasted delicious.
Hamza XDZ
[email protected]I've made this gumbo several times and it's always a hit. It's a great way to use up leftover seafood.
Kenzy Grawin
[email protected]This gumbo is amazing! The flavors are complex and the seafood is cooked perfectly. I highly recommend this recipe.
Mohammad Fuhad
[email protected]I made this gumbo for my family and they loved it! The shrimp and crab were cooked perfectly and the roux was rich and flavorful. I will definitely be making this again.
Aasha Ram
[email protected]The gumbo was delicious! I used fresh ingredients and followed the recipe exactly. It was a bit time-consuming to make, but it was worth it.
Umair Khokar123
[email protected]This gumbo was a hit at my dinner party! The flavors were perfectly balanced and the seafood was cooked to perfection. I will definitely be making this again.