Shrimp and Crayfish Gumbo

Name: Shrimp and Crayfish Gumbo
Yield: Makes 8 Main-Course Servings
Cuisine: United States
Ingredients: 4 cups cooked long-grain rice (optional); 1 bouquet garni: 5 fresh thyme sprigs, 1 small bunch of parsley, and 1 bay leaf; 1 medium-size carrot, chopped; 1 bouquet garni: 5 fresh thyme sprigs, 1 small bunch of parsley, and 1 bay leaf; 1 bouquet garni: 5 fresh thyme sprigs, 1 small bunch of parsley, and 1 bay leaf; 4 pounds live crayfish; 6 cups water; 1 large onion, quartered; 2-½ pounds shrimp, preferably with heads; 2 tablespoons Tabasco sauce or to taste; 2 tablespoons Worcestershire sauce or to taste salt and pepper; 2 tablespoons Worcestershire sauce or to taste salt and pepper; 2 tablespoons Worcestershire sauce or to taste salt and pepper; ¼ pound tasso, Smithfield ham, or prosciutto, finely diced; 2 tablespoons all-purpose flour; 6 medium-size tomatoes, peeled, seeded, and chopped, or 3 cups canned, seeded and drained, chopped; 2 tablespoons finely chopped parsley; 2 green bell peppers, seeds and stems removed, finely chopped; 2 green bell peppers, seeds and stems removed, finely chopped; 4 garlic cloves, finely chopped; ¼ pound tasso, Smithfield ham, or prosciutto, finely diced; 1 bouquet garni: 5 fresh thyme sprigs, 1 small bunch of parsley, and 1 bay leaf; 20 ounces fresh or 2 10-ounce packages frozen okra, sliced into ¼-inch pieces; 2/3 cup vegetable oil; 2 celery ribs, chopped

Preparation info

Makes
8
Main-Course Servings

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Although a gumbo can contain any amount or combination of seafood or poultry, my favorite version is made only with shrimp and crayfish.

Gumbo is made in much the same way as seafood soups and stews from all over the world, but it has several essential ingredients that give it an unmistakable character. After being flavored with tasso—a heavily smoked New Orleans ham—it is lightly thickened with a slowly cooked and deeply colored brown roux. Finally the soup gets its own special tex

Ingredients

Americas
United States
Fish course
Louisiana

Ingredients

Method