Okra Seafood Gumbo

Recipe Ingredients

6		Hard shell crabs
2 lbs	908g / 32oz	Sliced okra
2 tablespoons	30ml	Flour
5 tablespoons	75ml	Oil
1 tablespoon	15ml	Butter
1/2 cup	31g / 1.1oz	Chopped green onions
1 cup	62g / 2.2oz	Finely chopped onions
3		Finely chopped garlic
1		Chopped green pepper
1/2 cup	55g / 1.9oz	Chopped celery
2 lbs	908g / 32oz	Shrimp - (save peel)
8 cups	1896ml	Water
1 cup	146g / 5.1oz	Diced ham
1		Tomatoes
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Black pepper
5		Tabasco
3		Bay leaves
1/2 teaspoon	2.5ml	Powdered thyme
1/2 teaspoon	2.5ml	Basil

Recipe Instructions

Boil crabs for 20 minutes. in lightly salted water. Remove, save water. Put 2 Tbsp. of oil and 1 of butter in a non-cast iron skillet and fry Okra until all traces of sliminess disappear.

In a deep pot, put remaining oil, stir in flour, make dark brown roux.

Add onions, garlic, green peppers and celery to roux, stir for 5 minutes Add diced ham and cook for 10 minutes on low heat.

Stir in tomatoes, shrimp and simmer. In 8 cups of crab water, boil the shrimp heads, peelings for 15 minutes. Add the Okra to the large pot, stir for a few minutes then strain the shrimp water to the mixture.

Add the remaining seasonings and simmer slowly for 2 hours. Remove the back shell, belly flap, legs and claws from the crabs. Clean out all unwanted material from the crabs, break crabs in half and lightly crack the claws.

Add crab halves and claws to the pot. Cook another 15 minutes. adding the green onions during the last 5.

Serve over rice. If File' is desired, sprinkle over rice prior to adding the gumbo.

Source:
KOREAN COOKING -- FISH, CLAM AND OYSTER DISHES

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.