Lynn's Shrimp King Crab Gumbo
1 lb medium shrimp peeled, reserving shells
1 x 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 frozen Alaska king 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 to taste
Method :
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.
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, about 30 minutes. Stir in onion,
bell pepper, and celery and cook, stirring occasionally, until vegetables are
softened.
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 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.
Add shrimp and simmer until just cooked through, about 3 minutes. Stir in
scallion greens, cayenne, and salt and pepper to taste. Gumbo may be made 1 day
ahead, cooled, uncovered, and chilled, covered.
Makes about 8 cups, serving 4.