Shanna's Crawdad Corn Ham Gumbo
2 med cooked crabs (get your fishmonger to remove the gills)
1 tbl olive oil
1 bn fresh coriander with roots
2 lrg Spanish onions chopped
3 stk celery peeled of the stringy outer layer and chopped
1 x green pepper deseeded and chopped
3 clv garlic crushed
30 gm butter
1 x salt onion salt and pepper
4 lrg potatoes peeled and cubed
300 gm sweetcorn off the cob plus 1 cob sliced (frozen is fine)
300 ml full fat milk
good slosh tabasco green (jalapeno)
250 gm flaked smoked ham cut from the bone
1 lrg cooked crawfish or lobster tail sliced with shell on
Method :
Scrape out the brown and white meat from the crabs and put to one side.
Smash the shell into bits cut the body into four then transfer to a saucepan
with 2 litres of water and gently bubble for about half an hour to make a stock.
Sieve into a clean pan discard the crab debris and bubble until the stock is
reduced to about 750ml .
Slice the coriander roots from the stems and finely chop then fry with the
onion. celery green pepper and garlic in the butter and olive oil until soft.
Season with the salts and pepper.
Add the crab stock potatoes sweetcorn and dark crab meat and simmer until the
potatoes are tender.
Next in a food processor. blend the potatoes with about half of the contents of
the pan (except the corncob chunks) then return to the pan.
Add the milk tabasco ham and chunks of crawfish or lobster and simmer for 5
minutes.
Stir in the white crab meat towards the end then the coriander leaves and serve
with a few more leaves on top.
If you have a whole lobster use the white claw meat with the white crab meat.
and use the body (but not the tail; save this to add later) with the crab shells
to make the stock. For suppliers see cajun suppliers.
Serves 4
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