4 quarts water 4 bay leaves 3/4 cup butter 1 cup all-purpose flour 3 onions, chopped 4 cups seeded and chopped tomatoes 2 cups sliced okra 1 teaspoon salt 1/2 teaspoon ground black pepper 1 pound crabmeat 2 pounds large shrimp, peeled and deveined
In a large pot combine water and bay leaves;set on a back burner over medium heat until needed.
Heat butter in a large skillet over medium-highheat. When melted, whisk in flour and heat until dark goldenbrown, stirring constantly; do not burn.
Add onions, tomatoes and okra. Mix welluntil evenly coated and slightly softened, about 3 minutes. Quicklywhisk 3 or 4 ladles of water from pot into vegetable mixture;stirring until blended. Transfer back to pot and bring to a boil.Season with salt and pepper. Reduce to a simmer and cook, uncovered,for 1 1/2 hours.
Stir in crab and shrimp and cook untilshrimp are pink, about 12 more minutes. Serve warm.
Makes 12 servings.
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