| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 10 | Servings | ||
INGREDIENTS
| 2 | lb | Shrimp |
| 8 | oz | Turkey sausage, casing |
| removed | ||
| 2 | Onions, minced | |
| 2 | Green bell peppers, diced | |
| 1 | lb | Okra, cut into quarters |
| 2 | Whole jalapeno peppers | |
| minced | ||
| 1/4 | t | Gumbo file |
| 1 1/2 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 2 | t | 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 | T | 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>
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 138.3mg
Sodium: 1326.3mg
Potassium: 396.8mg
Carbohydrates: 9.7g
Fiber: 2.9g
Sugar: 3.5g
Protein: 19.4g