This classic seafood gumbo is hearty, spicy and delicious fare; just right for feeding a crowd. Serve over hot steamed rice.
½ pound crab meat
1 pound medium shrimp, cleaned, peeled, raw
½ cup flour
¼ cup vegetable oil
¼ cup butter (1/2 stick)
2 large white onions, chopped
1 green pepper, de-seeded, chopped
6 cloves garlic, chopped
2 cups okra, fresh (produce section), sliced
2 tablespoons Cajun seasoning
1 ½ tablespoons salt, plus more to taste
1 bay leaf
3 cups long grain rice, cooked
In Dutch oven, heat oil and butter and add flour to make a roux. Stir constantly until golden brown and smooth consistency, about 10-15 minutes. Add onions, green pepper and garlic and sauté 12-14 minutes until tender. Stir in 6 cups of hot water, Cajun seasoning, okra, salt and bay leaf. Bring to a boil, cover and simmer for one hour. Add shrimp and crabmeat and simmer 12-15 minutes until shrimp are firm. Season with salt and pepper to taste. Serve over hot, steamed rice.
Shortcut Tip: Purchase 1 pound of cleaned frozen raw shrimp and defrost in colander by running under cold water for 5-7 minutes. Drain well.
