Shrimp-and-crab gumbo

Yield: 10 Servings

Measure Ingredient
2 pounds Shrimp
8 ounces Turkey sausage -- casing
\N \N Removed
2 mediums Onions -- minced
2 mediums Green bell peppers -- diced
1 pounds Okra -- cut into quarters
2 \N Whole jalapeno peppers --
\N \N Minced
¼ teaspoon Gumbo file
1½ teaspoon Salt
½ teaspoon Freshly ground pepper
2 teaspoons Fresh thyme -- finely
\N \N Chopped
¾ cup Dark Roux
6 cups Shrimp stock
¾ cup Canned peeled tomatoes --
\N \N Chopped
6 \N Whole blue crabs
1 pounds Jumbo lump crabmeat
3 tablespoons Parsley -- flat leaf

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

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