Gumbo with shrimp, crab meat and bacon
8 servings
135 minutes
Gumbo with shrimp, crab meat, and bacon is a rich, flavorful dish from Louisiana, USA. Gumbo is a symbol of Creole and Cajun cuisine that incorporates centuries of French, African, and Spanish culinary influences. Its distinctive taste comes from the combination of bacon, tender crab meat, juicy shrimp, and vegetables, along with the deep flavor of browned flour. Bay leaves, thyme, and cayenne pepper add spicy depth to the dish while okra provides thickness and a velvety texture. Gumbo is traditionally served with rice that absorbs the rich flavor of the aromatic broth.
1
Finely chop the onion, garlic, celery, bell pepper, and okra. Chop the tomatoes, draining their liquid.
- Onion: 3 heads
- Garlic: 5 clove
- Celery stalk: 2 pieces
- Green sweet pepper: 1 piece
- Okra: 450 g
- Tomatoes in their own juice: 400 g
2
Slice the bacon thinly and fry it in a heavy (preferably cast iron) skillet over medium heat until brown. Use a slotted spatula to transfer it to a bowl.
- Bacon: 225 g
3
Pour vegetable oil into the pan with fat rendered from bacon, add flour, mix, and cook on low heat, stirring constantly, for about 20 minutes.
- Vegetable oil: 0.5 glass
- Wheat flour: 0.8 glass
4
When the mixture of flour and butter turns a deep brown color, add celery, bell pepper, 1/3 onion, and garlic. Cook until the vegetables are soft, about 15 minutes.
- Celery stalk: 2 pieces
- Green sweet pepper: 1 piece
- Onion: 3 heads
- Garlic: 5 clove
5
Transfer the vegetables from the pan to a large pot (6-7 liters). Add chicken broth, crushed tomatoes, okra, thyme, bay leaf, cayenne pepper, salt (2 teaspoons), and simmer over medium heat, stirring occasionally, for about half an hour.
- Chicken broth: 2.5 l
- Tomatoes in their own juice: 400 g
- Okra: 450 g
- Chopped fresh thyme: 1 teaspoon
- Bay leaf: 1 piece
- Cayenne pepper: 1 teaspoon
- Salt: to taste
6
When the vegetables become very tender, add parsley, the remaining onion, shrimp, and cook, stirring, for about 5 minutes.
- Chopped parsley: 0.5 glass
- Onion: 3 heads
- Peeled shrimp: 650 g
7
Add crab meat and bacon in pieces to the pot. Cook, stirring, for another minute, and season with salt to taste.
- Crab meat: 450 g
- Bacon: 225 g
- Salt: to taste
8
Serve in deep plates, removing the bay leaf from the gumbo first.
- Bay leaf: 1 piece
