Crab and Shrimp Gumbo
A crabmeat and shrimp version of gumbo, a classic Southern Louisiana stew made with tomatoes and okra.
4 quarts water
4 bay leaves
3/4 cup butter
1 cup all-purpose flour
3 onions, chopped
4 cups chopped tomatoes
2 cups sliced okra
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound crabmeat, picked over
2 pounds large shrimp, peeled and deveined
- In a large pot combine water and bay leaves; set on a back burner over medium heat until needed.
- Heat butter in a large skillet over medium-high heat. When melted, whisk in flour and heat until dark golden brown, stirring constantly; do not burn.
- Add onions, tomatoes and okra. Mix well until evenly coated and slightly softened, about 3 minutes. Quickly whisk 3 or 4 ladles of water from pot into vegetable mixture; stirring until blended. Transfer back to pot and bring to a boil. Season with salt and pepper. Reduce to a simmer and cook, uncovered, for 1 1/2 hours.
- Stir in crab and shrimp and cook until shrimp are pink, a few minutes more. Serve warm.
Makes 12 servings.