Shrimp and Crab Gumbo

Name: Shrimp and Crab Gumbo
Yield: Yields 10 servings
Cuisine: United States
Ingredients: 2 medium onions, chopped (to yield 2 cups or 475 ml); 6 tablespoons flour; 1 whole green cayenne pepper, chopped with seeds; 1 dried red pepper pod; 1½ teaspoons dried thyme; 2 teaspoons salt; 6 live hard-shelled blue crabs; 2½ pounds (1125 g) shrimp in the shell; 2½ quarts (2½ L) water; 2 bay leaves; 1½ green bell peppers, chopped (to yield 1½ cups or 355 ml); 3 garlic cloves, peeled and chopped; 3 celery ribs, chopped (to yield 1 cup or 235 ml); 7 medium, ripe tomatoes (blanched, peeled, and seeded), chopped to yield 4 cups (950 ml); 4 tablespoons (60 g) butter; 1½ teaspoons salt; 3 tablespoons (45 g) lard or bacon fat; 3½ tablespoons (53 g) lard; 4 cups (950 ml) very thinly sliced okra; 2½ cups (590 ml) raw long grain rice; Shrimp and crab shells; ½ teaspoon freshly ground black pepper; ½ teaspoon Tabasco; 4½ cups (1 L) water; 3 tablespoons peanut oil

Preparation info

Yields
10
servings

Difficulty
Complex

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Gumbo means seafood to most people, but in Mississippi, Alabama, and Louisiana as many gumbos bubble away as there are pots. Chicken, turkey, duck, ham, sausage, and even venison end up in the soup with the holy trinity of Cajun cooking: onions, peppers, and celery. There is also a little-known specialty made of leafy green vegetables—gumbo aux herbes. The mystery of a great gumbo is contained in

Ingredients

Americas
United States
Main course
Stew

Ingredients

Method