Basic Seafood Gumbo
Ingredients
- 1 1/2 cups crabmeat
- 2 pounds shrimp, in shells
- 3 quarts water
- 2 small bay leaves
- 1 teaspoon lemon juice
- 1 small onion cut in wedges
- Salt and black pepper
- Parsley
- 2 pounds okra, sliced
- 4 tablespoons bacon grease, divided
- 4 tomatoes, peeled & chopped
- 2 onions, finely chopped
- 2 green peppers, finely chopped
- 1/2 teaspoon crushed red pepper, or to taste
- 4 tablespoons brown roux
- Reserved shrimp stock
- Salt, pepper, thyme, parsley, to taste
- Hot cooked rice
Directions
In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use. Put shrimp and crab meat in refrigerator until ready to add to the gumbo. Sauté okra in 2 tablespoons bacon grease in large heavy skillet. The okra will turn darker as it cooks. When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat remaining 2 tablespoons bacon grease. Sauté the chopped onion, green pepper, and red pepper. When soft, add to the stew pot. In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the shrimp and crabmeat and cook for 15 more minutes. Serve with fresh boiled rice in soup bowls. Serves 6 to 8.