Juanita's Creole Gumbo
- Reviews 2
Ready In: 1 hr 30 mins
Serves: 8-10
Ingredients
- 12 crabs, cleaned, fresh, broken into 4 parts each, with claws cracked (for lack of fresh crab, 1.5 lbs chicken or fish may be substituted)
- 2 lbs raw shrimp, cleaned and peeled (if only shrimp are used, use 5 lbs)
- 1 pint oyster, raw drained (optional)
- 1 (16 ounce) can whole canned tomatoes
- 1 cup okra, thinly sliced (optional)
- 5 slices bacon, real pork
- 1 large onion, chopped
- 6 peppercorns
- 1⁄4 teaspoon crab boil, zatarain's
- 1⁄2 teaspoon thyme
- 1 1⁄2 cups flour
- 3 garlic cloves
Directions
- In a large pot, put 2 cups water, salt [to taste] add crab boil, thyme and peppercorns.
- Bring to a roiling boil; add crabs and boil for approximately 20 minutes, add tomatoes and okra, and simmer slowly.
- While this simmers, make the roux.
- Slice the bacon strips into small pieces and fry.
- Remove.
- Sauté the chopped onion and garlic in the bacon grease.
- Remove.
- To bacon drippings, add enough flour to make a thin gravy.
- Use very low flame, stir continuously, taking care to make it dark brown without burning it.
- Add bacon and onion& garlic bits back to mixture and heat.
- Add roux to simmering seafood pot.
- Stir very well.
- Add shrimp and simmer approximately 30 minutes.
- Add oysters and simmer only until edges of oysters curl.
- It is done, serve over a bed of rice.
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