Seafood Okra Gumbo PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:16

6 crabs, cooked in boiling water; reserve water 2 pounds baby okra 2 TBS flour 6 TBS oil 1 TBS butter 1 cup finely chopped onions 3 cloves garlic, minced 1 green pepper, chopped ½ cup chopped celery 2 pounds raw shrimp, peeled...

  • 6 crabs, cooked in boiling water; reserve water
  • 2 pounds baby okra
  • 2 TBS flour
  • 6 TBS oil
  • 1 TBS butter
  • 1 cup finely chopped onions
  • 3 cloves garlic, minced
  • 1 green pepper, chopped
  • ½ cup chopped celery
  • 2 pounds raw shrimp, peeled & deveined
  • (save heads and shells)
  • 8 cups of crab water
  • 1 cup diced, cooked ham
  • 1 11-ounce can diced tomatoes
  • 1 tsp salt
  • ¼ tsp black pepper
  • 5 dashes Tabasco
  • 3 bay leaves
  • ½ tsp thyme
  • ½ tsp basil
  • ½ cup chopped green onions
  1. Boil crabs about 20 minutes in lightly salted water; remove crabs, reserve water
  2. Wash okra and clip off both ends; cut into 1/8 “ rounds
  3. Heat 2 TBS oil and butter in skillet (not cast iron) and fry okra until sliminess disappears
  4. In deep pot, pour remaining oil and stir in flour to make a roux, stirring constantly until a deep brown color is achieved, about 35 minutes
  5. Add onions, garlic, green peppers, and celery; cook 5 minutes then add ham; cook for 10 minutes on low fire
  6. Add tomatoes and shrimp and cook for 10 minutes
  7. In a stock pot boil shrimp heads and shells in 8 cups of the salted crab water for about 30-45 minutes
  8. Add okra to cooked vegetables then add the strained shrimp-crab stock
  9. Add seasonings and simmer slowly for 2 hours
  10. Remove shells from crabs and clean crab bodies; add crabmeat to pot; remove claws, crack them and add to pot
  11. Add green onions during last 5 minutes of cooking
  12. Serve over steamed rice

Serves 4-6