Shrimp And Crab Gumbo Recipe Paula Deen
When it comes to Southern cuisine, gumbo is one of the most popular dishes. It is a stew that originated in Louisiana and is a combination of African, French, and Spanish influences. The dish is made with a roux, which is a mixture of flour and fat that thickens the broth. It is typically served over rice and can be made with a variety of ingredients, including shrimp, crab, sausage, and chicken.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons Creole seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken stock
- 1 can diced tomatoes (14.5 ounces)
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper
- Cooked white rice, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the flour and stir constantly to make a roux. Cook, stirring constantly, until the roux is a deep brown color, about 20 minutes.
- Add the onion, bell pepper, and celery to the pot. Cook, stirring frequently, until the vegetables are soft, about 10 minutes.
- Add the garlic, Creole seasoning, thyme, and bay leaf to the pot. Cook, stirring constantly, for 1 minute.
- Slowly pour the chicken stock into the pot, stirring constantly. Add the diced tomatoes and their juice. Bring the mixture to a simmer and cook for 30 minutes.
- Add the shrimp and crabmeat to the pot. Simmer until the shrimp are cooked through, about 5 minutes.
- Remove from the heat and stir in the parsley. Season with salt and black pepper to taste.
- Serve over cooked white rice.
This recipe serves 6-8 people and takes about 1 hour and 30 minutes to prepare. It is a great dish to serve at a dinner party or to enjoy as a comforting meal on a cold winter night.
Variations
There are many variations of gumbo depending on the region and the cook's personal preferences. Here are a few ideas to try:
- Add sausage or chicken to the gumbo for a heartier dish.
- Use okra as a thickener instead of a roux.
- Try different seafood, such as crawfish or oysters.
- Make the gumbo spicier by adding more Creole seasoning or hot sauce.
These variations can help you create a gumbo that is unique and tailored to your tastes.
Conclusion
Shrimp and crab gumbo is a delicious and traditional Southern dish that can be enjoyed year-round. Paula Deen's recipe is easy to follow and results in a flavorful and satisfying meal that is sure to please a crowd. With a few variations, you can create a gumbo that is unique and tailored to your tastes.
