| tomato paste | 1 | can | | bay leaf | 3 | ea | | tomatoes (can) | 1 | can | | okra (fresh) | 1 | lb |
| crab meat (claw) | 1 | lb | | shrimp | 4 | lb |
| pepper (black) | 1 | pinch | | salt | 1 | pinch |
| onion (yellow) | 3 | lg chopped | | pepper (cayenne) | 1 | pinch |
| thyme | 1 | pinch | | tabasco | 1/2 | tsp |
| flour | 2 | tbl | | oil (vegetable) | 4 | tbl |
|
Directions:
Daddy's Gumbo
Clean and halve crabs. Peel shrimp (save heads and shells for stock). Drain can of tomatoes and dice (save liquid). Chop onions (save ends for stock). Okra should be cut into small 1/2in disk.
I make an optional shrimp stock to use instead of water. Put shrimp peels in 3 quarts of water along with leftover onions, maybe a lemon, shallots, parsley, etc. Simmer uncovered and reduce to 2 quarts.
In iron skillet, heat 2 tbs oil and add okra. Fry until all ropiness is gone. (15 min)
Heat 2 tbs oil in stock pot and blend in flour slowly cooking till you have a smooth dark roux. Add onions and seasonings (not the Gumbo File', this will be added later) and saute till soft (10 min). Add tomato paste and diced tomatoes stirring constantly till dark red-brown in color (10 min).
Add okra. After blended, add liquid from tomatoes and slowly add 2 quarts of water (or use shrimp stock). When gently bubbling, add crab. Cover and cook for 20 to 30 minutes. Add peeled shrimp and cook till shrimp are done (about 20 minutes). Turn off fire and add Gumbo File' and cover. Let sit for awhile. Serve over rice.
The roux can be tricky. Must stir constantly or it will burn.
