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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This is our family recipe~ Makes a big batch. Freeze for later use. Ingredients:
shrimp - 4 lbs |
crabmeat - 2 1 lb cans (we crab so we always have some in the freezer) |
green onions chopped - 1 large bunch |
bell pepper chopped - 1 |
tomatoes - 2 16 oz cans |
tomato paste - 1 6 oz can |
water - 12 cups |
roux (12 oz jar) - 3/4 jar |
bay leaves - 6 |
worcestershire sauce - 6 tbs |
salt - 3 1/2 tbs |
parsley chopped - 3/4 cup |
celery seed - 1 1/2 tsp |
tarragon - 1 tsp |
black pepper - 1 tbs |
thyme - 1 tsp |
red pepper - 1/2 tbs |
okra cut - 2 bags 16 oz |
zatarain's crab boil - 1 tsp |
Directions:
1. Bring 12 cups of water to a boil. Add roux and be sure to stir constantly or it will stick on the bottom and burn. After roux is melted, turn temperature down on low to medium and add all ingredients except for the meat. After the okra gets tender, smash it with two large spoons and let cook for 30 minutes. Add crab meat and let cook for 10 minutes. Add shrimp and let cook 10 minutes. Turn heat off and let gumbo stand for 30 minutes before serving.
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