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Crab and Shrimp Gumbo
8 to 10 cleaned whole crabs
1/2 cup flour
1 green bell pepper, chopped
1 slice ham, cubed
1/4 cup Worcestershire sauce
1 tablespoon salt
1/2 teaspoon thyme
1/2 cup cooking oil
1/4 cup parsley, chopped
3 cans tomato sauce
2 pound shelled shrimp, uncooked
3 quart boiling water
4 stalks celery, chopped
1 clove garlic, minced
1/2 to 1 pound sliced okra
Tabasco sauce to taste
pepper to taste
1/8 teaspoon rosemary
3 onions, chopped
2 tablespoons shortening
1-2 bay leaves
Instructions
In a large pot, add crabs to boiling water. While these are simmering, heat oil in heavy pot; add flour slowly, stirring until a medium brown. Add celery, onion, green pepper, garlic and parsley; cook until tender. To this, add 3 cans tomato soup sauce. When heated through, add to gumbo pot with crabs. SautÈ ham and add to simmering gumbo. In 2 tablespoons shortening left from ham, fry okra until brown. Add to gumbo and stir well. Add Worcestershire sauce, Tabasco sauce, bay leaves, thyme, rosemary, salt and pepper. Simmer 2 hours. Gradually add shrimp and continue simmering 1 hour. Serve over hot cooked rice.
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