Kat's Basic Seafood Gumbo
1 1/2 cups crabmeat
2 pounds shrimp, in shells
3 quarts water
2 small bay leaves
1 teaspoon lemon juice
1 small onion, cut in wedges
salt and black pepper
parsley
2 pounds okra, sliced
4 tablespoons bacon grease, divided
4 tomatoes, peeled & chopped
2 onions, finely chopped
2 green peppers, finely chopped
1/2 teaspoon crushed red pepper, or to taste
4 tablespoons brown roux
reserved shrimp stock
salt, pepper, thyme, parsley, to taste
hot cooked rice
PREPARATION:
In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges,
salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel
shrimp and return shells to the stock for later use. Put shrimp and crab meat in
refrigerator until ready to add to the gumbo.
Saute okra in 2 tablespoons bacon grease in large heavy skillet. The okra will
turn darker as it cooks. When okra is soft, transfer to a stew pot and add
tomatoes. Stir and mix together well. Clean skillet and heat remaining 2
tablespoons bacon grease. Sauté the chopped onion, green pepper, and red
pepper. When soft, add to the stew pot.
In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When
well-blended, add to the large stew pot with the other ingredients. Bring to a
boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and
add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer;
add the shrimp and crab meat and cook for 15 more minutes.
Serve with fresh boiled rice in soup bowls.
Serves 6 to 8.