Shrimp and Crab Gumbo
This excellent seafood gumbo recipe includes stewed tomatoes and oysters, along with crabmeat and shrimp and, of course, spices.
- Serves: 6 persons
- ¼cup medium roux
- 2large onions (chopped)
- 3cups okra (chopped)
- 2tablespoons oil
- 1(14.5-ounce) can stewed tomatoes
- 3cloves garlic (minced)
- 2quarts water
- Salt (to taste)
- Black pepper (to taste)
- Cayenne pepper (to taste)
- ½cup parsley (finely chopped)
- 6to 8 green onions (finely chopped)
- 2pounds shrimp
- 1cup oysters
- 1cup crab meat
- 6crab claws
Step 1Gather ingredients.
Step 2In a large saucepan add the shrimp to the hot roux and cook for a few minutes. Set aside.
Step 3In a large skillet, heat up the oil and cook the okra and onions until the onions are transparent and fragrant and the okra is just becoming tender.
Step 4Add tomatoes and garlic to the okra and onion mixture. Cook a few more minutes, adding the water, salt, and pepper.
Step 5Combine the shrimp and roux mixture with the okra mixture in the bigger pan. Simmer the stew for about 10 minutes. Add oysters, crabmeat, and crab claws and simmer for an additional 15 minutes.
Step 6Add the parsley and green onions and simmer for another 15 to 20 minutes.
Step 7Once the stew is ready and thick, serve with a side of cooked rice and add garnish with additional parsley and green onions.