SHRIMP AND CRAB GUMBO
The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 17
Steps:
- Shell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium heat until all the fat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeno, and file Cook until onions have softened, about 10 minutes. Add salt, pepper, and thyme. Reduce heat to low; cook 5 minutes more. Set aside.
- In a stockpot, melt dark roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-low heat until mixture thickens, 6 to 8 minutes. Reduce heat to low, and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well, and let cook for 1 hour.
- If using whole crabs, cut them in half lengthwise, and add to gumbo. Cook 2 to 3 minutes. Add shrimp, and cook 3 to 4 minutes, or until opaque. Add crabmeat and parsley, and cook 2 to 4 minutes. Season to taste. Serve hot over dirty rice.
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Albion Akier
[email protected]This gumbo is a delicious and hearty meal. It's perfect for a cold winter day.
Kyanne Tracey
[email protected]This gumbo is a great make-ahead meal. I made it on a Sunday and then reheated it for dinner on Monday.
S-K SHANI
[email protected]I'm not a big fan of okra, but I didn't mind it in this gumbo. It added a nice texture.
Maryam Abbas
[email protected]This gumbo is the best I've ever had. The flavors are so well-balanced and the seafood is cooked perfectly.
Muneebarfan554
[email protected]This gumbo is a little too spicy for me, but I still enjoyed it. I think I'll try making it with less cayenne pepper next time.
Mohammed FIyaz
[email protected]I've never had gumbo before, but this recipe made me a fan. It's so easy to make and so delicious.
Ro Bi
[email protected]This gumbo is amazing! I love the combination of shrimp and crab. It's the perfect seafood gumbo.
Md Rohoman
[email protected]This gumbo is a bit too salty for my taste. I think I'll use less salt next time.
Koshik Adil404
[email protected]I'm not a huge fan of gumbo, but this recipe changed my mind. It's so flavorful and delicious.
Rahmaan Khan
[email protected]This gumbo is a great way to use up leftover seafood. I always have shrimp and crab in my freezer, so I can make this gumbo anytime.
kimbo a
[email protected]I made this gumbo for a party, and everyone loved it. It was the perfect comfort food for a cold winter day.
Amit Kapar
[email protected]This gumbo is very time-consuming to make, but it's worth it. The flavor is amazing!
Usama Qurashi
[email protected]I wasn't a big fan of the shrimp in this gumbo. I think it would be better with just crab.
Hector Gonzalez
[email protected]This gumbo is a little too spicy for my taste, but it's still very good.
Nakanjako Scovia
[email protected]I love the addition of okra to this gumbo. It gives it a nice slimy texture that I really enjoy.
Mercy Muriuki
[email protected]This was my first time making gumbo, and it turned out great! The instructions were easy to follow, and the gumbo was delicious.
Haider jan
[email protected]I've made this gumbo several times now, and it's always a crowd-pleaser. The roux is the key - it gives the gumbo such a deep, rich flavor.
adenike anthonia
[email protected]This shrimp and crab gumbo was a hit! The flavors were so rich and complex, and the seafood was cooked perfectly. I will definitely be making this again.