|Recipe : Entry # 8259|
|Gracie’s Crab and Shrimp Gumbo|
|Coosa Valley EC|
|• 4 lbs. peeled and deveined shrimp
• 1 pint dark crab meat
• 1 quart water
• 1 6 oz. can tomato paste
• 1 15 oz. can tomatoes
• ½ tsp to 2 tsp liquid crab boil
• 2 large stalks celery, chopped
• 1 large onion, chopped
• ½ green bell pepper, chopped
• 1 large green onion, chopped
• 1 cup fresh or frozen okra, chopped
• Salt and Pepper to taste
• 1 cup vegetable oil
• ¾ cup flour
• 1 tsp Kitchen Bouquet
In a frying pan, sauté celery, onion, bell pepper and green onion in oil, cook until tender. Drain oil and set aside to use in making the Roux (Step 3).
In a large stock pot, add water, sautéed vegetables, tomato paste, canned tomatoes and crab boil. Bring to a boil. Simmer 20 minutes.
Step 3: Making the Roux
Add the set aside oil to a large skillet and heat. When oil is hot, add flour and cook on medium heat until it turns medium to dark brown (about 15 minutes), stirring constantly. Add the Roux to the stock pot of vegetables (be careful since this mixture is hot). Reduce heat and simmer gumbo for 20 minutes.
Add shrimp, crab meat, okra, salt, pepper and Kitchen Bouquet (for a darker color). Simmer until shrimp are pink and cooked through.
Note: Add any other seasonings you like. This recipe freezes well (if you have any left over).
|Tell us about your recipe|
|A neighbor shared this gumbo recipe with my mom, Gracie Moody, over 37 years ago. Since my family is from Mobile County, we always had easy access to fresh crab and shrimp - we say "the more the better". We love this seafood gumbo and always request it for special occasions. Hope you enjoy it as much as we do.|