Shrimp and Crab Gumbo

Loaded with shrimp and crab and a variety of spices, this may become your favorite gumbo.

Yield: 8 servings

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large white onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes or 3 chopped fresh tomatoes
• 3 tablespoons vegetable oil
• 1 pound okra, sliced (frozen is okay)
• 6 cups water
• 1 teaspoon gumbo file powder
• 1/2 teaspoon Creole seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves, or more to taste
• 1 pound large shrimp, peeled and deveined
• 2 (6 ounce) cans lump crabmeat
• 4 cups hot cooked rice
• Sliced green onions (garnish)

Instructions

1. Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
2. Reduce heat to low and add okra, onion, celery, bell pepper and garlic. Cook, stirring constantly, until onions are translucent and vegetables are cooked, 6 to 8 minutes.
3. Add tomatoes, cover, and bring to a simmer.
4. Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
5. Add 6 cups waterm file powder, Creole seasoning, salt, pepper, cayenne and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
6. Stir in shrimp and crabmeat; cook for 15 more minutes.
7. Ladle gumbo over hot rice in serving bowls. Garnish with green onions, if desired.

Notes

Do not cook the roux over too high a heat or it will burn. Do not walk away from the stove or stop whisking.

Don't cover the gumbo while it is cooking or it will not thicken.

Attribution

Photo credit: dianamanning CC BY

Recipe provided by Mount Pleasant Seafood.