CraigC
Guru
This is a different crab gumbo than the one I've made previously.
Ingredients
Red-brown Roux
3 cups flour
3 cups peanut oil
Gumbo
1/4 cup butter
2 cups diced onion
1 cup diced celery
1 cup diced bell pepper
1 tablespoon salt
1 tablespoon white pepper
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon granulated garlic
3 tablespoons paprika
3 quarts seafood stock or clam juice
2 quarts cold water
1 pound crab claw meat
6 blue crabs cleaned and split in half
1 pound peeled shrimp
Cooked rice
Directions
Dark Roux
1) In a cast iron skillet over medium high heat, cook flour and oil while whisking continuously for about 30 minutes or until desired color is achieved. Set aside to cool for next step.
2) To a heavy-bottomed stock pot add butter, onion, celery, and bell pepper and sauté until vegetables become soft. Then, add all dry spices and continue to sauté for 2 minutes. Add seafood stock and water. Bring to a boil and stir in desired amount of roux. Once you have reached your desired thickness, reduce to a simmer for about 40 minutes. Add seafood and cook for 15 minutes, stirring occasionally.
Serve over cooked rice, and make sure there's hot sauce on the table.
Ingredients
Red-brown Roux
3 cups flour
3 cups peanut oil
Gumbo
1/4 cup butter
2 cups diced onion
1 cup diced celery
1 cup diced bell pepper
1 tablespoon salt
1 tablespoon white pepper
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon granulated garlic
3 tablespoons paprika
3 quarts seafood stock or clam juice
2 quarts cold water
1 pound crab claw meat
6 blue crabs cleaned and split in half
1 pound peeled shrimp
Cooked rice
Directions
Dark Roux
1) In a cast iron skillet over medium high heat, cook flour and oil while whisking continuously for about 30 minutes or until desired color is achieved. Set aside to cool for next step.
2) To a heavy-bottomed stock pot add butter, onion, celery, and bell pepper and sauté until vegetables become soft. Then, add all dry spices and continue to sauté for 2 minutes. Add seafood stock and water. Bring to a boil and stir in desired amount of roux. Once you have reached your desired thickness, reduce to a simmer for about 40 minutes. Add seafood and cook for 15 minutes, stirring occasionally.
Serve over cooked rice, and make sure there's hot sauce on the table.
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