HOW TO MAKE CRAB TRAPS RECIPES

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DEEP SOUTH DISH: CRAB AND SHRIMP GUMBO



Deep South Dish: Crab and Shrimp Gumbo image

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

2 tablespoons vegetable or canola oil
1 pound sliced okra
3/4 cup vegetable or canola oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
2 quarts seafood or shrimp stock, chicken stock, water or a combination
1 (14.5 ounce) can of diced tomatoes
1/4 teaspoon dried thyme
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Couple dashes of hot pepper sauce, optional
1 pound frozen gumbo crabs, cleaned and split
2 pounds medium (41/50 count) shrimp, peeled and deveined
Old Bay and/or Cajun seasoning (like Slap Ya Mama), to taste
1/2 pound lump crabmeat, picked through for any shell
4 large blue crabs, boiled, cleaned & bodies cut in half and/or prepared crab claws, optional
Hot steamed rice
1/4 cup sliced green onions, for garnish, optional

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.

EASY HIGH PROTEIN MEALS - OLIVEMAGAZINE



Easy High Protein Meals - olivemagazine image

Try one of our protein-rich recipes, from tangy glazed chicken and buttery salmon fillets to sesame-crusted tuna and beef fajitas

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

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