| Total: | 1 hr 35 min |
| Prep: | 5 min |
| Cook: | 1 hr 30 min |
Ingredients
- 1/2 cup cooking oil
- 1/2 cup flour
- 2 stalks celery, chopped
- 2 onion, chopped
- 1 medium green pepper, chopped
- 1 cup chopped tomatoes
- 2 quarts hot water
- Salt and pepper, to taste
- 2 cups cooked okra
- 2 pounds shrimp, peeled
- 1 pound crabmeat
- 1/2 to 1 teaspoon file powder
Instructions
- Put oil in a heavy pot and add flour. Over medium-low heat stir constantly until it browns to the color of coffee; cook slowly.
- When roux has browned add celery, onions, and green peppers. Cook until wilted, add tomatoes, water, salt and pepper to taste and bring to a boil. After it is brought to a boil, add the okra lower the heat and cover and simmer for 45 minutes. Check the water level and make sure there is a good consistency, otherwise add a little more water and then add shrimp and crab. Cook an additional 30 minutes. Turn off the stove and add 1/2 to 1 teaspoon file. Serve
Reviews
These recipes are wonderful!!! I’ve always loved these kitchen chefs. I follow as much as possible!!!
It is wasteful, even tragic, to not create seafood stock from the shrimp and crab shells, instead of using plain water in a Gumbo recipe. Such a rich stock plus a roux made of 50% butter and 50% olive oil instead of vegetable oil, form the essence of a magically transformative Gumbo.
I buy fresh or ‘fresh frozen’ crab legs and shrimp steamed with “medium spice” at the grocer’s seafood counter. Old school seafood restaurants have a steady supply of fish heads and bones and shells for stock, so above criticism is borne out both by flavor and tradition.