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2013-01-03 digital edition

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2013-01-03 / General Stories

From the Chef’s Corner

Crab and Shrimp Gumbo
by Chef Deedle

It’s lucky for Southerners that the French who settled in South Louisiana lacked the ingredients they needed to make their favorite fish stew, bouillabaisse. It was the Cajuns who learned to substitute available seafood, local herbs, and new vegetables for the traditional ingredients of bouillabaisse. The result was a dish that made the Cajuns famous! Gumbo!

1/3 cup vegetable oil
¼ cup plus 2 tbsp flour
2 qts. Hot water
1 (28 oz.) can crushed tomatoes, undrained
2 lbs. fresh okra, sliced
2 bunches green onions, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1 lb. fresh or canned crabmeat
2 bay leaves
Salt to taste
1 tsp. chopped fresh parsley
1 ½ tsp. dried whole thyme
1 tsp. fresh ground black pepper
1 tsp. garlic powder
½ tsp. red pepper
¼ tsp. liquid crab boil
5 lbs. medium shrimp, peeled
Hot cooked rice
Gumbo Filé

Combine oil and flour in an 8 qt. Dutch oven. Cook over medium heat, stirring constantly, until roux is the color of a copper penny (about 10 to 15 minutes). Stir in next 15 ingredients, and simmer one hour, stirring occasionally.

Add shrimp to gumbo. Simmer an additional 30-40 minutes, stirring frequently. Serve over rice. Add a small amount of filéto each serving.

Yields about 6 quarts.

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