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everyday Gumbo 1 1/2 Cups Crab Meat
2 Pounds Shrimp, In Shells
3 Quarts Water
2 Bay Leaves
2 Slices Lemon
2 Slices Onion
salt
red And Black Pepper
parsley
2 Pounds Okra, Sliced
6 Tablespoons Bacon Grease, Divided
4 Tomatoes, Peeled And Chopped
2 Onions, Finely Chopped
2 Green Bell Peppers, Finely Chopped
2 Red Pepper Pods, Finely Chopped
4 Tablespoons Brown Roux
reserved Shrimp Stock
salt, Pepper, Thyme, Parsley, To Taste
hot Boiled Rice in A Large Dutch Oven Boil The Water With Bay Leaves, Lemon, The 2 Slices Of Onion, And Judicious Amounts Of Salt, Pepper, Cayenne And Parsley. Wash Shrimp And Add To Pot; Boil For 2 Minutes. Peel Shrimp And Return Shells To The Stock For Later Use. Set Shrimp And Crab Meat Aside. sauté Okra Slices In 3 Tablespoons Bacon Grease In Large Cast Iron Skillet. The Okra Will Turn Darker And Lose Some Of Its Stickiness As It Cooks. When Soft, Transfer To A Stew Pot And Add Tomatoes. Stir And Mix Together Well. Clean Skillet And Heat 3 Tablespoons Bacon Grease In It. Sauté The Finely Chopped Onion, Green Pepper, And Red Pepper Pods. When Soft, Add These Ingredients To The Stew Pot. in A Saucepan, Warm The Roux; Strain And Stir In 2 Cups Of The Shrimp Stock. When Well-blended, Add To The Large Stew Pot With The Other Ingredients. Bring To A Boil And Simmer For 2 Hours, Adding More Strained Stock If Needed For Consistency. Adjust Seasonings With The Salt, Pepper, Thyme, And Parsley. When It Has Simmered For At Least 3 To 4 Hours And The Flavors Have Begun To Blend, Add The Shrimp And Crab Meat And Cook For 15 More Minutes. serve With Fresh Boiled Rice In Soup Bowls. serves 6 To 8. |
