Juanita's Creole Gumbo

Recipe by Pagan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    teaspoon crab boil, zatarain's
  • 12
    teaspoon thyme
  • 1 12
    cups flour
Advertisement

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.
Advertisement