Name: Crab and Shrimp Gumbo with Okra
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Canola oil - ½ cup; All-purpose flour - ½ cup; Chopped okra - 1 pound; White onion, finely chopped - 1 large; Celery, finely chopped - 3 stalks; Green bell pepper, finely chopped - 1 medium; Garlic, minced - 1 clove; Diced tomatoes - 1 (14.5 ounce) can; Canola oil - 3 tablespoons; Water, or more to taste - 6 cups; Gumbo file powder, or to taste - 1 teaspoon; Creole seasoning (such as Tony Chachere's®), or to taste - ½ teaspoon; Salt, or to taste - ½ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Bay leaves, or more to taste - 2; Large shrimp, peeled and deveined - 1 pound; Lump crabmeat - 2 (6 ounce) cans; Hot cooked rice - 4 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Crab and Shrimp Gumbo with Okra

1. Canola oil - ½ cup

2. All-purpose flour - ½ cup

3. Chopped okra - 1 pound

4. White onion, finely chopped - 1 large

5. Celery, finely chopped - 3 stalks

6. Green bell pepper, finely chopped - 1 medium

7. Garlic, minced - 1 clove

8. Diced tomatoes - 1 (14.5 ounce) can

9. Canola oil - 3 tablespoons

10. Water, or more to taste - 6 cups

11. Gumbo file powder, or to taste - 1 teaspoon

12. Creole seasoning (such as Tony Chachere's®), or to taste - ½ teaspoon

13. Salt, or to taste - ½ teaspoon

14. Ground black pepper, or to taste - ¼ teaspoon

15. Cayenne pepper, or to taste - ¼ teaspoon

16. Bay leaves, or more to taste - 2

17. Large shrimp, peeled and deveined - 1 pound

18. Lump crabmeat - 2 (6 ounce) cans

19. Hot cooked rice - 4 cups

How to cook deliciously - Crab and Shrimp Gumbo with Okra

1. Stage

Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.

2. Stage

Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.

3. Stage

Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.

4. Stage

Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.

5. Stage

Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.