Crab 'n' Shrimp Gumbo Recipe
I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.—La Vonne Vrooman, Dothan, Alabama
* 16-20 Servings
* Prep: 10 min.
* Cook: 1 hour 25 min.
Ingredients
* 6 bacon strips, diced
* 2 large onions, chopped
* 2 garlic cloves, minced
* 2 cans (one 29 ounces, one 14-1/2 ounces) Hunt's® Original Diced Tomatoes
* 3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
* 2 cups water
* 4 medium leeks, cut into 1/4-inch slices
* 1 medium carrot, diced
* 2 pounds fresh or frozen sliced okra
* 1-1/2 pounds uncooked medium shrimp, peeled and deveined
* 1 pound fresh or frozen crabmeat, flaked and cartilage removed
* 1/2 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/3 cup all-purpose flour
* 1/3 cup cold water
* 3 tablespoons minced fresh parsley
* Hot cooked rice
Directions
* In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender.
* Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes.
* In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice. Yield: 16-20 servings (about 5 quarts).
Nutrition Facts: 1 serving (1 each) equals 149 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 418 mg sodium, 12 g carbohydrate, 3 g fiber, 13 g protein.
Crab 'n' Shrimp Gumbo published in Country Extra January 2004, p49
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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