Shrimp and Crab Gumbo
Browning the flour gives the gumbo its distinctive rich color and flavor.
Prep Time:
40 mins
Total Time:
57 mins
Servings:
Makes 8 (1 1/4 cups gumbo plus 1/3 cup rice) servings.
Ingredients
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1 pound fresh or frozen large shrimp in shells
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1/3 cup all-purpose flour
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2 tablespoons cooking oil
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2 cups chopped onion
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1-1/2 cups chopped green or red sweet pepper
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4 stalks celery, thinly sliced
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4 cloves garlic, minced
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2 14-ounce cans reduced-sodium beef broth
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1 cup water
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1 recipe Cajun Spice Mix (below)
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1 16-ounce package frozen cut okra
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2 6-ounce cans crabmeat, drained
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3 cups hot cooked long grain rice or brown rice
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Green onions (optional)
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Bottled hot pepper sauce (optional)
Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium skillet, cook flour over medium heat about 6 minutes or until flour is browned, stirring frequently. Place in a small bowl; set aside to cool.
2.
In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until vegetables are tender.
3.
Slowly whisk 1 can of the broth into browned flour. Add broth-flour mixture, remaining 1 can broth, the water, and Cajun Spice Mix to mixture in Dutch oven. Stir in okra. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
4.
Add shrimp; cook for 2 to 3 minutes or until shrimp is opaque. Gently stir in crabmeat. Serve gumbo with rice. If desired, garnish individual servings with green onions. If desired, pass hot pepper sauce. Makes 8 (1 1/4 cups gumbo plus 1/3 cup rice) servings.
Cajun Spice Mix
In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.
Nutrition information
Calories 263, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 102 mg, Sodium 510 mg, Carbohydrate 31 g, Fiber 4 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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