Recipe Crab Gumbo

Discussion in 'Fish and Seafood' started by CraigC, 11 May 2019.

  1. CraigC

    CraigC Über Member

    SE Florida
    This is a different crab gumbo than the one I've made previously.

    Red-brown Roux
    3 cups flour
    3 cups peanut oil

    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

    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.
    Last edited: 11 May 2019
  2. epicuric

    epicuric Veteran Staff Member

    Shropshire, UK
    That sounds awesome.
    TodayInTheKitchen and CraigC like this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice