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Gallery Shrimp and Crab Gumbo Recipe Summary Servings: 12
Ingredients Ingredient Checklist 2 pounds medium shrimp 8 ounces turkey sausage, casing removed 2 medium onions, minced 2 medium green bell peppers, cored and seeded, cut into 1/4-inch dice 1 pound okra, cut widthwise into quarters 2 jalapeno peppers, ribs and seeds removed, minced 1/4 teaspoon gumbo file 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 teaspoons finely chopped fresh thyme 3/4 cup Dark Roux 6 cups Shrimp Stock for Gumbo 3/4 cup chopped canned peeled tomatoes 6 blue crabs, 6 to 8 ounces each (optional) 1 pound jumbo lump crabmeat, picked over for shells 3 tablespoons chopped flat-leaf parsley Dirty Rice
Cook’s Notes Gumbo file (powdered sassafras leaves) helps thicken the gumbo; it is available in supermarkets.
Gallery Shrimp and Crab Gumbo
Recipe Summary Servings: 12
Gallery
Shrimp and Crab Gumbo
Shrimp and Crab Gumbo
Shrimp and Crab Gumbo
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 2 pounds medium shrimp 8 ounces turkey sausage, casing removed 2 medium onions, minced 2 medium green bell peppers, cored and seeded, cut into 1/4-inch dice 1 pound okra, cut widthwise into quarters 2 jalapeno peppers, ribs and seeds removed, minced 1/4 teaspoon gumbo file 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 teaspoons finely chopped fresh thyme 3/4 cup Dark Roux 6 cups Shrimp Stock for Gumbo 3/4 cup chopped canned peeled tomatoes 6 blue crabs, 6 to 8 ounces each (optional) 1 pound jumbo lump crabmeat, picked over for shells 3 tablespoons chopped flat-leaf parsley Dirty Rice
Directions
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 fat 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 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-low 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 cook 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 to 4 minutes. Season to taste. Serve hot over dirty rice.
Cook’s Notes Gumbo file (powdered sassafras leaves) helps thicken the gumbo; it is available in supermarkets.
Cook’s Notes
Gumbo file (powdered sassafras leaves) helps thicken the gumbo; it is available in supermarkets.
Reviews
Add Rating & Review 13 Ratings 5 star values: 0 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 13 Ratings 5 star values: 0 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 0 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 0
13 Ratings 5 star values: 0 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 0
13 Ratings 5 star values: 0 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 0
All Reviews for Shrimp and Crab Gumbo
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp and Crab Gumbo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
