Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Shrimp
8 oz Turkey sausage -- casing
Removed
2 md Onions -- minced
2 md Green bell peppers -- diced
1 lb Okra -- cut into quarters
2 Whole jalapeno peppers --
Minced
1/4 ts Gumbo file
1 1/2 ts Salt
1/2 ts Freshly ground pepper
2 ts Fresh thyme -- finely
Chopped
3/4 c Dark Roux
6 c Shrimp stock
3/4 c Canned peeled tomatoes --
Chopped
6 Whole blue crabs
1 lb Jumbo lump crabmeat
3 tb Parsley -- flat leaf

Shell and devein shrimp, leaving tail sections intact; reserve shells
for stock. Break sausage into 1/2-inch pieces; in a skillet, cook
over medium heat until all the heat has been rendered, about 8
minutes. Mix in onions, green peppers, okra, jalapeno and file. Cook
until onions have softened, about 10 minutes. Add salt, pepper and
thyme. Reduce heat to low, cook 5 minutes more. Set aside. In a
stockpot, melt the Dark Roux over medium heat; heat shrimp stock in a
medium saucepan over high heat. Gradually pour hot stock over roux,
whisking to combine well. Cook over medium-high heat until mixture
thickens, 6 to 8 minutes. Reduce heat to low and add reserved
sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let
cool for 1 hour. If using whole crabs, cut them in half lengthwise
and add to gumbo. Cook 2 to 3 minutes. Add shrimp and cook 3 to 4
minutes or until opaque. Add crabmeat and parsley and cook 2 to4
minutes. Season to taste. Serve hot over Dirty Rice.

Recipe By : Martha Stewart Living, May 1996

From: Debbie Barry - Innermail Emc.Ve

Browse by categories