Lynn's Crab Gumbo
1 lb Claw crab meat, fresh preferred
1 can Okra
1 can Stewed tomatoes, (Cajun or Mexican)
2 1/2 cup Chicken broth
1/8 tsp Soda, To counteract acid in tomatoes & okra. When hot, will fizz
2 can (16 oz) water
1 x Onion, chopped
1 stalk celery, chopped
1 x Green bell pepper, coarsely chopped
6 x Cloves garlic
4 tbl Bacon grease*
3 tbl Flour, plus a little
1/4 cup File powder
1/4 tsp Thyme, or to taste
Salt
Pepper
Tabasco sauce (or other hot pepper sauce), to taste
Method :
* You can use cooking oil, but the original recipe called for bacon grease, and
I think it's better.
Put tomatoes, okra, chicken broth, and water and thyme in large pot. If crab is
frozen, add it now. To make roux, melt bacon grease in heavy skillet. Add
garlic, onion, & celery to skillet. Cook on medium heat til onion is clear -
do not brown. Add flour to onion mixture. Cook on low to medium heat. Stir
occasionally (later, frequently). Add salt (just a little) and pepper (not too
much), and soda to tomatoes. Keep cooking roux until onions are an even, dark
amber color. Mother always said "Cook 'til just before it burns." It's
very important to use less flour than grease - or gumbo will taste of flour.
Turn off roux. Add some of tomato mixture to roux, stir. If using fresh crab,
add to tomato mixture now. Add roux to tomato/crab mixture. Add chopped bell
peppers. Add file, ("until it looks like it doesn't want any more").
Most gumbo recipes do not add file until after cooking. It is said to make gumbo
"stringy". I've never found that to be so. Add more water if needed.
Add Tabasco. ( Watch it here. Some people like their gumbo really hot, others
don't. I put in a few drops and then put the Tabasco on the table.) Simmer
covered one hour. Correct seasonings simmer a few minutes more. Make a day
ahead, if possible. It's better the next day. Serve over rice. The most
important things are to use bacon grease, not oil, to use less flour than
grease, and to cook file with gumbo. Mother's original recipe does not call for
celery or green pepper, but I like it. Also, hers called for canned tomatoes. I
use canned stewed Cajun-style tomatoes.
Serving Ideas : Serve over rice