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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
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PLAIN CRAB GUMBO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Glib Estate in Mesquite, Texas in 1982. Ingredients:
1 dozen hard shelled crabs |
1 can cut okra |
1 large white onion minced |
1 stalk celery minced |
1 medium bell pepper minced |
2 quarts water boiling |
2 medium tomatoes |
1 tablespoon shortening |
1-1/2 tablespoons flour |
1 teaspoon salt |
Directions:
1. Make a dark roux with the shortening and flour stirring constantly to avoid scorching.
2. Add minced onions, celery and bell peppers then sauté in roux until they are soft.
3. Add drained okra which has been cut fine crosswise then chop tomatoes and add to pan.
4. Sauté a few more minutes then add 2 quarts of boiling water gradually.
5. Separately scald the crabs and remove shells and clean them.
6. Add this to the pot allowing all to boil slowly for about an hour then add salt and serve with rice.
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