SHRIMP AND CRAB GUMBO
Steps:
- In a 4-quart saucepan simmer reserved shrimp shells, bay leaf, and water, partially covered, 15 minutes and strain through a sieve into a bowl. Return shrimp stock to pan and keep warm.
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wood spatula, until roux is a couple of shades darker than peanut butter, about 30 minutes. Stir in onion, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- Stir roux into stock and bring to a boil, stirring. Add crab legs and simmer, partially covered, stirring occasionally, 15 minutes. Stir in rice and tomatoes and simmer, stirring occasionally, 12 minutes.
- Transfer crab legs to a work surface. Cut shells open with kitchen shears and remove crab meat, discarding shells and cartilage. Tear crab meat into bite-size pieces and stir into gumbo. Add shrimp and simmer until just cooked through, about 3 minutes. Stir in scallion greens, cayenne, and salt and pepper to taste. Gumbo may be made 1 day ahead, cooled, uncovered, and chilled, covered.
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Borsa Khatun
[email protected]I'm not a big fan of gumbo, but I really enjoyed this recipe. The flavors were well-balanced and the shrimp and crab were cooked perfectly.
anime snake
[email protected]This gumbo is a bit expensive to make, but it's definitely worth the splurge. The ingredients are all high-quality and the flavor is incredible.
Narayan Chandra Roy
[email protected]I love that this gumbo can be made in one pot. It makes cleanup a breeze.
Rofayda Bakhti
[email protected]This gumbo is a great way to use up leftover shrimp and crab. It's also a great dish to make ahead of time and freeze.
eric hiser
[email protected]I'm allergic to shellfish, so I made this gumbo with chicken instead of shrimp and crab. It was delicious and I didn't miss the seafood at all.
Arthur Sibanda
[email protected]I'm a vegetarian, so I made this gumbo with tofu instead of shrimp and crab. It was still really good, but I think it would have been even better with the seafood.
international women in pink
[email protected]This gumbo is a bit time-consuming to make, but it's definitely worth the effort. The flavors are complex and delicious.
Courtney Bouchez
[email protected]I made this gumbo for my family and they loved it. My kids even asked for seconds, which is always a good sign.
Fulbau Yadav
[email protected]This gumbo is the perfect comfort food. It's hearty and filling, and the flavors are just incredible.
Sanelle Mphume
[email protected]I'm not a fan of okra, so I left it out of my gumbo. It was still delicious, but I think it would have been even better with the okra.
Suffian Kargbo
[email protected]This gumbo is so rich and flavorful. I love the combination of the shrimp and crab with the okra and tomatoes.
Noah Miller
[email protected]I made this gumbo for a potluck and it was a huge success. Everyone raved about the flavor and asked for the recipe.
Lairmon Fraser
[email protected]This gumbo is a bit spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
Augustine Hinneh
[email protected]I'm a Louisiana native and I can say that this gumbo is authentic and delicious. The holy trinity (onion, celery, and bell pepper) really shines through.
Hamza Bahader
[email protected]This gumbo is so easy to make and it's packed with flavor. I love that I can use frozen shrimp and crab, which makes it a great weeknight meal.
LENA LOVE
[email protected]I'm not a huge fan of seafood, but this gumbo changed my mind. The combination of shrimp and crab was delicious and the okra added a nice texture.
Serag Farag
[email protected]I've made this gumbo several times now and it's always a crowd-pleaser. The roux is the key to getting that perfect flavor.
prodip Kurmi
[email protected]This gumbo was a hit at my party! The flavors were incredible and the shrimp and crab were cooked perfectly. I will definitely be making this again.