Cullen's Crab Gumbo
3 lbs. Crabmeat
3 lbs. fresh or frozen shrimp
2 lbs. sliced fresh okra (or 3 pkg frozen)
2 large onions, chopped
1 green pepper, chopped
1/4 cup chopped parsley
3 cloves garlic, minced
5 Creole tomatoes, peeled and chopped (or a 32-oz can)
2 bay leaves
1/2 tsp thyme
1/4 tsp cayenne
1/2 tsp freshly ground black pepper
fish stock
3 Tbsp butter
3 Tbsp flour
salt
Peel the shrimp and set aside. There is no need to devein them.
Save the heads and shells and make a fish stock if you like.
In a large heavy skillet, melt the butter, add the flour and make a roux.
To the roux add the onions, green pepper, and garlic, and cook until the
vegetables
are soft and transparent. Add more butter if necessary. Add the okra to the
skillet,
and cook until it loses its gummy consistency and is smooth. Add the parsley,
bay leaves,
thyme, cayenne and black pepper to the skillet and stir them in, cooking a
little longer.
Put the skilletful of vegetables in a large stew pot and add the tomatoes.
Add enough fish stock to the stew pot to cover all contents by one inch.
Simmer for an hour, add the shrimp, cook for a half hour more, then add the
crabmeat and salt.
The gumbo should be salty and savoury. Place a little steamed rice in the bottom
of individual soup bowls,
then ladle the gumbo over the rice. Serve piping hot with crusty French bread.
Serves 8
I stopped believing in Santa Claus when I was six. Mother took me to see him in
a department store and he asked for my autograph.
- Shirley Temple