Crab 'n' Shrimp Gumbo
- Preparing Time: 10 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 20
- 1/2 teaspoon salt
- 2 cups water
- 1/2 teaspoon cayenne pepper
- 1/3 cup all-purpose flour
- 2 large onions chopped
- hot cooked rice
- 2 cloves garlic minced
- 1 medium carrot diced
- 1/3 cup cold water
- 1-1/2 pounds uncooked medium shrimp peeled and deveined
- 6 strips bacon diced
- 43 1/2 ounces diced tomatoes
- 31 1/2 ounces condensed beef consomme undiluted
- 4 medium leeks cut into 1/4-inch slices
- 2 pounds fresh or frozen sliced okra
- 1 pound fresh or frozen crabmeat flaked and cartilage removed
- 3 tablespoons fresh parsley minced
- Carbohydrate 17.4300911988023 g
- Cholesterol 0.204 mg
- Fat 0.442473592183209 g
- Fiber 1.72388425325549 g
- Protein 3.19308811092398 g
- Saturated Fat 0.102825726239623 g
- Serving Size 1 1 Serving (277g)
- Sodium 331.935935041442 mg
- Sugar 15.7062069455468 g
- Trans Fat 0.0963803234008972 g
- Calories 84 calories
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender. Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes. In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice. Yield: 16-20 servings (about 5 quarts).
