Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 8223
Stevie Walker
(251) 986-6150
Recipe Title
Shrimp/Crab Gumbo
Recipe Theme
May: Shellfish/shrimp
Baldwin EMC
Four strips of sliced bacon; 1 bell pepper, diced; 2 medium sweet onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves; one to two cups chopped okra (your preference); 1 large can diced tomatoes; 1 small can tomato sauce; salt and pepper to taste; 2 1/2 lbs. peeled raw shrimp; 2 lbs. crab meat (either lump, claw or mixed); optional - whole crab bodies and cracked claws. Add water as needed.
Dice about four strips of bacon into large soup pot. Brown the bacon and remove from grease. Add 1 bell pepper, diced; 2 med. onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves and saute’ until tender. Add 1 to 2 cups chopped okra, add enough water to cover and simmer until okra is tender. Add the bacon, crumbled, and 1 large can diced tomatoes and 1 small can tomato sauce. Add more water if too thick. Season with salt and pepper. Remove the bay leaves. Bring to almost a boil and add 2 1/2 lbs. peeled, raw shrimp and 2 lbs. crab meat [ either lump, claw or mixed]. Better yet, whole crab bodies and claws if you are so lucky. Simmer just until shrimp have turned pink. You may add some file' if preferred.Serve over steamed white rice. We put out the bottle of hot sauce and let each person add if they want some zing to it.
Tell us about your recipe
Back many years ago we lived in a fishing community (Orange Beach) and seafood was abundant. Gumbo was always served at any family get together. Not quite so fortunate now but still go to the expense of buying seafood at the local fish houses for ole time's sake.