Crab and shrimp stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Medium-sized crabs (gumbo crabs are fine) |
| 1 | pounds | Large shrimp - peeled and deveined (with heads and |
| Shells reserved) | ||
| 1 | pounds | Lump crabmeat |
| 4 | tablespoons | Vegetable oil |
| 1 | each | Large onion - chopped |
| 2 | eaches | Stalks celery - chopped |
| 1 | each | Green bell pepper - chopped |
| 5 | cups | Seafood stock (recipe contained in this recipe) |
| 2 | eaches | Pinches ground thyme |
| 2 | eaches | Bay leaves |
| Salt and cayenne pepper to taste (be generous) | ||
| ½ | cup | Chopped green onions |
| 2 | tablespoons | Finely chopped parsley |
Directions
If you're using live crabs, you'll have to scald them. Bring 8 cups of water to a boil in a large pot. Add the crabs and scald for 3 minutes. Remove the crabs from the water and allow to cool [don't throw away the water]. Pry off the top shell of the crabs and remove the legs. With a small spoon, remove the rich yellow fat and reserve.
Remove the gills and inedible parts. Return the crab shells and legs to the pot of boiling water along with the shrimp heads and shells.
Reduce heat and simmer while you make the roux. Slowly make a roux with the oil and the flour. When dark brown, add the onions, celery and green bell pepper. Saute until vegetables are wilted. Meanwhile, strain the stock and measure 5 cups. Slowly add the stock to the roux, stirring and blending. Simmer for 45 minutes. Add the crabs, lump crabmeat and shrimp along with the seasonsings and reserved fat.
Cook for 15 minutes. Add chopped green onions and serve immediately over rice in soup bowls. Garnish with minced parsley.
Recipe from "Who's Your Mama, Are You Catholic, And Can You Make A Roux", A Family Album Cajun/Creole Cookbook by Marcelle Bienville.
Posted by Michelle M. Bass.
Source: Marcelle Bienvenu
Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 12-31-94