Okra gumbo with shrimp and crab

1 Servings

Ingredients

Quantity Ingredient
½ cup Each: peanut oil, flour
1 large Onion, chopped
4 Green onions, chopped
2 Chives, minced
1 small Green bell pepper, diced
½ small Celery rib, diced
1½ pounds Tomatoes, peeled, seeded, chopped
¼ cup Tomato paste
2 Cloves garlic, minced
1 Bay leaf
1 Sprig fresh thyme
Salt, freshly ground pepper to taste
3 cups Water
½ pounds Okra, sliced
12 ounces Peeled shrimp, deveined
3 Hard shell crabs, cut in half

Directions

1. Heat all but 2 teaspoons of the oil over medium heat in a large, heavy pot. Stir in the flour; cook, stirring constantly until mixture is a deep brown, about 7 minutes. 2. Add the onion, green onions, chives, green pepper, celery, tomatoes, tomato paste, garlic and seasonings. Cook 5 minutes longer, stirring several times. Add the water and heat to a simmer.

3. Meanwhile, heat the remaining oil over high heat in a medium skillet.

Add the okra and cook until it turns bright green, 3 to 4 minutes; add it to the pot. Cover and cook for 1 hour. 4. About 5 minutes before the gumbo is finished, add the shrimp and crab. Cook until shrimp is opaque. Serve with cooked white rice.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.

Related recipes