Shrimp and Crab Gumbo
- Yield: 18 servings
"We had a place on the bay in San Leon, Texas, and during holidays and vacations it was always party time with our family, friends, and neighbors. This gumbo was always a hit."
- 6 green onions, chopped
- 1 1/2cups chopped onion
- 1medium green or red bell pepper, chopped
- 2medium celery stalks, chopped
- 4 garlic cloves, minced
- 1cup vegetable oil
- 1cup all-purpose flour
- 8cups water
- 2 dried bay leaves
- 1tablespoon salt
- 1teaspoon black pepper
- 1/2teaspoon cayenne pepper
- 1/2teaspoon dried oregano leaves
- 1/2teaspoon dried thyme leaves
- 3pounds uncooked shrimp, peeled and deveined
- 1pound crabmeat, picked clean
- 1/2cup chopped parsley
- Gumbo file (optional)
- Combine onions, bell pepper, celery and garlic in a medium bowl; mix well.
- Heat oil in a Dutch oven over medium heat. Gradually add flour, stirring constantly. Cook 15 to 17 minutes, until flour mixture is a rich dark brown color, stirring constantly. Be careful not to burn. Add half the onion mixture and cook 1 minute, stirring constantly. Add remaining onion mixture and cook 2 minutes.
- Remove from heat; gradually add 4 cups water, 1 cup at a time, stirring constantly. Add another 4 cups water. Increase heat to high and bring mixture to a boil, stirring occasionally.
- Reduce heat and add bay leaves, salt, pepper, cayenne, oregano and thyme. Simmer, covered, 1 hour. Add shrimp and crab and cook until shrimp are opaque in the center, about 5 to 10 minutes. Remove from heat and add parsley and gumbo file, if using. Flavors improve greatly if the gumbo is refrigerated overnight.
— Carol Payette, Friendswood, Texas