Wednesday, August 17, 2016

Shrimp and Crab Gumbo

          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 
keep warm. 

 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. 

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