Shrimp-And-Crab Gumbo Recipe
Recipe
Ingredients
2 lb shrimp
8 oz turkey sausage -- casing
1 removed
2 medium onions -- minced
2 medium green bell peppers -- diced
1 lb okra -- cut into quarters
2 whole jalapeno peppers --
1 minced
1/4 tsp gumbo file
1 1/2 tsp salt
1/2 tsp freshly ground pepper
2 tsp fresh thyme -- finely
1 chopped
3/4 cup dark roux
6 cup shrimp stock
3/4 cup canned peeled tomatoes --
1 chopped
6 whole blue crabs
1 lb jumbo lump crabmeat
3 tbsp parsley -- flat leaf
Recipe
Preparation
Shell and devein shrimp, leaving tail sections intact; reserve shells
for stock. Break sausage into 1/2-inch pieces; in a skillet, cook
over medium heat until all the heat has been rendered, about 8
minutes. Mix in onions, green peppers, okra, jalapeno and file. Cook
until onions have softened, about 10 minutes. Add salt, pepper and
thyme. Reduce heat to low, cook 5 minutes more. Set aside. In a
stockpot, melt the Dark Roux over medium heat; heat shrimp stock in a
medium saucepan over high heat. Gradually pour hot stock over roux,
whisking to combine well. Cook over medium-high heat until mixture
thickens, 6 to 8 minutes. Reduce heat to low and add reserved
sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let
cool for 1 hour. If using whole crabs, cut them in half lengthwise
and add to gumbo. Cook 2 to 3 minutes. Add shrimp and cook 3 to 4
minutes or until opaque. Add crabmeat and parsley and cook 2 to4
minutes. Season to taste. Serve hot over Dirty Rice.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Servings:
10
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Shrimp-And-Crab Gumbo Recipe from the Recipes 4U Cookbook
You no longer need waste money on over-priced recipe cookery books or costly dining in poncy restaurants, just discover and print the recipe that meets your requirements and before you know it, you will be preparing great meals to delight your family in the comfort of your own home
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