Crab Gumbo

After my Shrove Tuesday post enough people asked me for my gumbo recipe that I thought I’d post it so here it is.

Crab Gumbo

Serves 4

1 cup olive oil
1½ cups flour
1 large onion, peeled and chopped
1 bell pepper, washed, seeded, ribs removed, diced
2 stalks celery, washed, diced
2 cups fish stock or bottled clam juice
4 cups white wine
4 Tbsp. Worchestershire sauce
4 good dashes bitters
Tabasco to taste
1 lb. crab meat
1 cup minced parsley
8 oz. okra, cleaned, sliced crosswise
1 tsp. gumbo file
Salt and pepper to taste

This begins like all good Cajun recipes from scrambled eggs to gumbo does: make a roux.

  1. Make a roux by cooking the flour in the olive oil over low-medium heat, stirring frequently. Cook carefully until the roux is chocolate brown.
  2. Add the onion, bell pepper, and celery. Cook until the vegetables “begin to sweat” i.e. the onion is translucent.
  3. Mix in the fish stock or clam juice, white wine, Worchestershire sauce, bitters, and tabasco. Bring to the simmer. You may need to thin the gumbo a bit with a little water.
  4. Add the crab, parsley, okra, and file. I know, I know. Using both okra and file is unorthodox but it does taste good.
  5. Simmer over low-medium heat, covered, for 40 minutes or until you can’t stand it any more.
  6. Adjust the seasoning.
  7. Serve with a scoop of steamed white rice and a sprinkle of file.
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