Shrimp and Crab Gumbo
1 lb med. shrimp peeled, reserving shells
1 lg bay leaf
8 cup water
1 1/2 tbl vegetable oil
3 tbl all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 lb crab legs rinsed
1/2 cup long-grain white rice
1/2 cup drained canned whole tomatoes chopped
1/4 cup thinly sliced scallion greens
Cayenne pepper to taste
1. In a 4-quart saucepan simmer reserved shrimp shells,
bay leaf, and water, partially covered, 15 minutes and strain
through a sieve into a bowl. Return shrimp stock to pan and
2. In a heavy skillet (preferably cast-iron) cook oil and flour
over moderately low heat, stirring constantly with a flat-edged
metal or wood spatula, until roux is a couple of shades darker
than peanut butter. Stir in onion, bell pepper, and celery and
cook, stirring occasionally, until vegetables are softened.
3. Stir roux into stock and bring to a boil, stirring.
Add crab legs and simmer, partially covered, stirring occasionally, 15 minutes.
Stir in rice and tomatoes and simmer, stirring occasionally, 12-15 minutes.
Transfer crab legs to a work surface. Cut shells open with kitchen shears and
remove crab meat, discarding shells and cartilage. Tear crab meat into
bite-size pieces and stir into gumbo.
4. Add shrimp and simmer until just cooked through,
about 3-4 minutes. Stir in scallion greens, cayenne,
and salt and pepper to taste.
5. Serve gumbo over hot cooked rice.