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Seafood Gumbo. Click on image to view larger size in a new window.Seafood Gumbo

Stock: In a large cooking pot or Dutch oven, bring water to a boil with the bay leaves, lemon juice, onion wedges, salt, black pepper and parsley. Wash shrimp under cold running water; do not peel. Add shrimp to stock; boil for about two minutes. Remove shrimp from stock with a large slotted spoon; peel and return shells to stock. Remove stock from heat and set aside. In a bowl, place shrimp and crab meat together and set aside.

In a large heavy skillet, sauté sliced okra in two tablespoons bacon grease (or butter) until okra is soft. Transfer to a cooking pot. Add chopped tomatoes; mix well. Wipe heavy skillet with a paper towel to clean; heat remaining two tablespoons bacon grease (or butter). Add chopped onion, green bell pepper and crushed red pepper; sauté until onion and green bell pepper soften. Add to the cooking pot with okra and tomatoes.

In a large saucepan, warm the Brown Roux. Strain reserved shrimp stock; stir about two quarts of stock into the roux. After mixture is well-blended and smooth, add to the large cooking pot with okra, tomatoes, onion, green bell pepper and crushed red pepper. Bring to a boil; simmer for about ninety minutes, stirring occasionally. Add more strained stock if necessary. Add salt, black pepper, thyme and parsley to taste. Simmer for another one to two hours; add reserved shrimp and crab meat; cook for another fifteen minutes. Recipe makes enough for six to eight servings.

Suggestion: Serve in bowls over hot-cooked white rice.


*Seafood Gumbo image: Jons2 (1999). Image released into the public domain by author and copyright holder. Click on above image to view larger size in a new window.

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