Shrimp-and-crab Gumbo Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Shrimp,
8 ounce: Turkey sausage, casing
Removed,
2 medium: Onions, minced
2 medium: Green bell peppers, diced
1 lbs: Okra, cut into quarters
2: Whole jalapeno peppers --,
Minced,
1/4 tsp: Gumbo file,
1 1/2 tsp: Salt,
1/2 tsp: Freshly ground pepper,
2 tsp: Fresh thyme, finely
Chopped,
3/4 cup: Dark Roux,
6 cup: Shrimp stock,
3/4 cup: Canned peeled tomatoes --,
Chopped,
6: Whole blue crabs,
1 lbs: Jumbo lump crabmeat,
3 tbsp: Parsley, flat leaf
Directions:
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 heat 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 the 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-high 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
cool 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 to4
minutes. Season to taste. Serve hot over Dirty Rice.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Source from luhu.jp
for stock. Break sausage into 1/2-inch pieces; in a skillet, cook
over medium heat until all the heat 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 the 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-high 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
cool 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 to4
minutes. Season to taste. Serve hot over Dirty Rice.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Source from luhu.jp