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

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Ingredients

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