Ingredients:
2 lb Shrimp
8 oz Turkey sausage, casing
Removed
2 medium Onions, minced
2 medium Green bell peppers, diced
1 lb Okra, cut into quarters
2 Whole jalapeno peppers
Minced
1/4 tsp Gumbo file
1 1/2 tsp Salt
1/2 tsp Freshly ground pepper
2 tsp Fresh thyme, finely
Chopped
3/4 cup Dark Roux
6 cup Shrimp stock
3/4 cup Canned peeled tomatoes
Chopped
6 Whole blue crabs
1 lb Jumbo lump crabmeat
3 tbsp 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 to4
minutes. Season to taste. Serve hot over Dirty Rice.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Servings: 10
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