Shrimp-and-crab gumbo
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp |
| 8 | ounces | Turkey sausage -- casing |
| Removed | ||
| 2 | mediums | Onions -- minced |
| 2 | mediums | Green bell peppers -- diced |
| 1 | pounds | Okra -- cut into quarters |
| 2 | Whole jalapeno peppers -- | |
| Minced | ||
| ¼ | teaspoon | Gumbo file |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 2 | teaspoons | Fresh thyme -- finely |
| Chopped | ||
| ¾ | cup | Dark Roux |
| 6 | cups | Shrimp stock |
| ¾ | cup | Canned peeled tomatoes -- |
| Chopped | ||
| 6 | Whole blue crabs | |
| 1 | pounds | Jumbo lump crabmeat |
| 3 | tablespoons | Parsley -- flat leaf |
Directions
Shell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into ½-inch pieces; in a skillet, cook over medium heat until all the heat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeno and file. Cook until onions have softened, about 10 minutes. Add salt, pepper and thyme. Reduce heat to low, cook 5 minutes more. Set aside. In a stockpot, melt the Dark Roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-high heat until mixture thickens, 6 to 8 minutes. Reduce heat to low and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let cool for 1 hour. If using whole crabs, cut them in half lengthwise and add to gumbo. Cook 2 to 3 minutes. Add shrimp and cook 3 to 4 minutes or until opaque. Add crabmeat and parsley and cook 2 to4 minutes. Season to taste. Serve hot over Dirty Rice.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve