CRAB AND SHRIMP GUMBO - DEEP SOUTH DISH
A bowl of Deep South goodness, this gumbo is seasoned with small gumbo crab bodies and then topped off with crabmeat and shrimp.
Provided by Deep South Dish
Total Time 2 hours 25 minutes
Prep Time 40 minutes
Cook Time 1 hours 45 minutes
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons of oil in a large skillet over medium heat and add okra, cooking until roping ceases, about 30 minutes; set aside.
- Meanwhile in a large Dutch oven or heavy bottomed stockpot, heat the 3/4 cup of oil.
- Using a wooden spoon, stir in the flour. Cook over medium to medium high heat, stirring constantly, until mixture is a milk chocolate color.
- Add the onion, bell pepper and celery to the roux, cook and stir about 5 minutes, then add the garlic and cook another minute.
- Add the heated stock a little at a time, stirring until fully incorporated.
- Add the tomatoes, thyme, bay leaves, Worcestershire sauce, salt, hot sauce and okra, stir; add the frozen gumbo crab bodies and their whole claws.
- Bring to a boil, reduce heat and low simmer for 1 to 1-1/2 hours, occasionally skimming off any foam and excess oil that accumulates on the top. Do not allow to boil.
- Remove the gumbo crabs and add in the cleaned, boiled crab bodies and the prepared crab claws, if using.
- Toss the shrimp with Old Bay and Cajun seasoning and add to the gumbo pot, cook for about 4 minutes.
- Add the lump crab, very gently stir in so as not to break up the crab too much; simmer just until heated through. Taste and adjust seasonings as needed.
- Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.
SLOW-COOKER SHRIMP & CRAB BISQUE - YES TO YOLKS
Provided by Molly
Yield 8
Number Of Ingredients 27
Steps:
- For the Bisque:
- For the Crab Topping:
- To Serve:
- **NOTE:
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