Phoenix Rising

Basic Gumbo

The basic Gumbo recipe… add what you like!

Ingredients

• 1 1/2 cups crabmeat
• 2 pounds shrimp, in shells
• 3 quarts water
• 2 small bay leaves
• 1 teaspoon lemon juice
• 1 small onion, cut in wedges
• salt and black pepper
• parsley
• 2 pounds okra, sliced
• 4 tablespoons bacon grease, divided
• 4 tomatoes, peeled & chopped
• 2 onions, finely chopped
• 2 green peppers, finely chopped
• 1/2 teaspoon crushed red pepper, or to taste
• 4 tablespoons brown roux
• reserved shrimp stock
• salt, pepper, thyme, parsley, to taste
• hot cooked rice

Method

In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use.

Put shrimp and crab meat in refrigerator until ready to add to the gumbo.

Saute okra in 2 tablespoons bacon grease in large heavy skillet. The okra will turn darker as it cooks. When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat remaining 2 tablespoons bacon grease. Sauté the chopped onion, green pepper, and red pepper. When soft, add to the stew pot.

In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the shrimp and crab meat and cook for 15 more minutes.

Serve with fresh boiled rice in soup bowls.

Serves 6 to 8.