Name: Shrimp-And-Crab Gumbo
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats			10	Servings

INGREDIENTS

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

INSTRUCTIONS

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 to 4 minutes. Season to taste.
Serve hot over Dirty Rice.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”