Shrimp and Crab Gumbo

          Shrimp and Crab Gumbo        

       

  

 Ingredients

 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                                   

 Directions

  

 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.