Cullen's Shrimp Oyster Crab Gumbo
Prepare Roux* See Below:
4 tbl prepared Roux (recipe follows)
2 lrg mild onions, peeled, chopped
3 cup okra**, trimmed, chopped
2 tbl oil
1 x 16 oz can stewed tomatoes (diced)
3 clv garlic, crushed, peeled, minced
2 qt water or chicken broth
salt
black pepper
1/2 cup fresh parsley, finely chopped
1/2 cup green onions, trimmed, peeled, finely chopped
2 lb shrimp, shelled and deveined
1/2 pt oysters (optional)
1 can crab meat
hot cooked white rice
Gumbo Powder***
Method :
Prepare roux (below) Add shrimp to roux and cook 3 minutes. Stir several times
while cooking. Set aside. Cook okra and onions in hot oil until onions are
somewhat translucent and okra is tender. Add tomatoes and garlic when okra is
almost done. Cook 5 minutes longer, then add chicken broth or water, salt and
pepper. Combine shrimp roux with okra mixture and simmer about 10 minutes. Add
oysters (optional), and crab meat and simmer until oysters float and curl on
edges. Add parsley and simmer another 10 minutes. Add green onion during last 5
minutes.
Serve over hot boiled rice. Sprinkle with Gumbo File' Powder. DO NOT add File'
to boiling pot.
* First you make a roux...... "The fat used in roux may be butter,
shortening, lard, oil, or bacon drippings*. Combine fat with an equal amount of
flour; 1/2 cup of each will make a good amount and any excess can be stored in
the refrigerator. "Melt fat in a black skillet over low heat.
"Sprinkle flour in a little at a time while constantly stirring. "Stir
constantly until brown (this may take 20 to 30 minutes); immediately remove from
heat or add ingredients your recipe calls for. If it burns even slightly, throw
it out and start over again."
Note: For this recipe, use oil.