Pam's Shrimp and Crab Gumbo
This recipe is all mine. I copied lots from Mama's Gumbo and learned some from my sis-in-law (Jane), but the rest is me!
To make a shrimp stock:
- Buy shrimp heads-on. If you do this, buy more (in weight) than the recipe requires. Remove heads and shells before cooking and set aside.
- Put heads and shells in an uncovered soup pot with about 6 cups of water, lemons halves, and shrimp or crab boil seasonings. I like Zatarain's in the mesh bag. If you don't have any - throw in a dash of cayenne pepper, some paprika, and bay leaves. Bring to a boil, then reduce and simmer (uncovered) for about 45 minutes.
- Strain well and use immediately or freeze for use later.
Ingredients - Serves 8.
For Roux:
6 tablespoons olive oil
6 tablespoons all purpose-flour
For Gumbo:
1 and 1/2 cups celery, chopped
1 large or 2 medium/small onions, chopped
1 and 1/2 cups red bell pepper, chopped
2 cloves garlic, fine chopped
3 tomatoes, diced (or use a 16-oz can, drained)
1 and 1/2 cups okra, sliced (or frozen)
5 cups shrimp stock or chicken stock
2 pounds shrimp, peeled and deveined
1 and 1/2 cups lump crab meat (pick through for shell bits)
2 bay leaves
1/2 teaspoon cayenne pepper or paprika
salt and black pepper to taste
cooked rice
For Roux:
6 tablespoons olive oil
6 tablespoons all purpose-flour
For Gumbo:
1 and 1/2 cups celery, chopped
1 large or 2 medium/small onions, chopped
1 and 1/2 cups red bell pepper, chopped
2 cloves garlic, fine chopped
3 tomatoes, diced (or use a 16-oz can, drained)
1 and 1/2 cups okra, sliced (or frozen)
5 cups shrimp stock or chicken stock
2 pounds shrimp, peeled and deveined
1 and 1/2 cups lump crab meat (pick through for shell bits)
2 bay leaves
1/2 teaspoon cayenne pepper or paprika
salt and black pepper to taste
cooked rice
Steps
- In a heavy skillet, sauté chopped onions, celery, and peppers in olive oil until just tender. Add garlic and okra and stir for a couple of minutes. Remove from heat and set aside.
- Make the roux with the oil and flour in a heavy soup pot. Here's my Roux Recipe: Stir together the flour and oil in a heavy soup pot at a medium heat, then turn to low as it starts to thicken . Keep stirring constantly and don't leave - it can burn quickly. (This can take about 30 minutes; plan ahead.) After 5 minutes or so, the mixture will start to foam, then after awhile it will start to darken. You want a milk-chocolate color without smoking or burning. Stirring is the key!
- When the roux is ready, quickly pour in the onion mixture and stir, stir, stir for about 4 minutes. Throw in chopped tomatoes and stir some for another 2 - 3 minutes.
- Add the broth and stir in the okra and crabmeat. Let simmer on very low heat, covered, for about 15 - 20 minutes.
- Add shrimp that has been peeled and deveined. Cook over medium heat until all comes to a boil.
- Lower heat back to a simmer. Add spices; add salt and pepper to taste. Simmer until right consistency.
- Serve over cooked white rice with crusty French bread or saltine crackers.