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
Preparation:
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.Saute 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 crab meat
and cook for 15 more minutes.
Serve with fresh boiled rice in soup bowls.
Serves 6 to 8.
More Gumbo Recipes and Related Seafood Soups
Catfish Gumbo
Low-Fat Seafood Gumbo
Salmon Chowder
Clam Chowder
Seafood Bisque
Oyster Bisque
Crab Bisque
Slow Cooker Shrimp and Okra Gumbo
Chicken and Okra Gumbo
Chicken and Sausage Gumbo
Gumbo Ya Ya
New Orleans Pork Gumbo
Classic Chicken Gumbo
Ham Skillet Gumbo
Seafood Gumbo
Spicy Seafood Gumbo
Shrimp Gumbo a la Don
Chicken Gumbo
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