Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Medium-sized crabs (gumbo 1 ea Green bell pepper - chopped
-crabs are fine) 5 c Seafood stock (recipe
1 lb Large shrimp - peeled and -contained in this recipe)
-deveined (with heads and 2 ea Pinches ground thyme
Shells reserved) 2 ea Bay leaves
1 lb Lump crabmeat Salt and cayenne pepper to
4 T Vegetable oil -taste (be generous)
1 ea Large onion - chopped 1/2 c Chopped green onions
2 ea Stalks celery - chopped 2 T Finely chopped parsley

If you're using live crabs, you'll have to scald them. Bring 8 cups
of water to a boil in a large pot. Add the crabs and scald for 3
minutes. Remove the crabs from the water and allow to cool [don't
throw away the water]. Pry off the top shell of the crabs and remove
the legs. With a small spoon, remove the rich yellow fat and reserve.
Remove the gills and inedible parts. Return the crab shells and legs
to the pot of boiling water along with the shrimp heads and shells.
Reduce heat and simmer while you make the roux. Slowly make a roux
with the oil and the flour. When dark brown, add the onions, celery
and green bell pepper. Saute until vegetables are wilted. Meanwhile,
strain the stock and measure 5 cups. Slowly add the stock to the
roux, stirring and blending. Simmer for 45 minutes. Add the crabs,
lump crabmeat and shrimp along with the seasonsings and reserved fat.
Cook for 15 minutes. Add chopped green onions and serve immediately
over rice in soup bowls. Garnish with minced parsley.

Recipe from "Who's Your Mama, Are You Catholic, And Can You Make A
Roux", A Family Album Cajun/Creole Cookbook by Marcelle Bienville.

Posted by Michelle M. Bass.

Source: Marcelle Bienvenu

Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 12-31-94

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