INGREDIENTS

INSTRUCTIONS

In a kettle blanch the crabs in boiling water for 2 minutes, drain them,
and let them cool until they can be handled. Discard the top shells, the
aprons, the gills, the sand sacs, and the mouths and reserve the crabs.
In a heavy skillet, preferably cast-iron, melt the shortening over
moderately low heat, add the flour, and cook the roux, stirring constantly,
for 30 minutes, or until it is the color of cocoa. Stir in the onion and
cook the mixture, stirring, until the onion begins to brown. Add the okra
and cook the mixture over moderate heat, stirring frequently, until the
okra is golden. In a kettle bring 8 cups water to a boil, add the roux
mixture, the ham, the tomatoes with the juice, the bell pepper, the garlic
paste, the bay leaf, the parsley, the thyme, and the celery leaves, and
simmer the mixture, stirring occasionally, for 50 minutes. Stir in the
reserved crabs and simmer the gumbo for 5 minutes. Stir in the shrimp and
the lump crabmeat, if used, simmer the gumbo for 5 minutes, or until the
shrimp are firm, and season it with the cayenne and salt. Discard the bay
leaf and serve the gumbo sprinkled with the file powder.
Makes about 9 cups, serving 6.
Gourmet January 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”