Gumbo by Dale Curry

Author:Dale Curry
Language: eng
Format: epub, azw3, mobi
Publisher: The University of North Carolina Press
Published: 2015-06-02T04:00:00+00:00

De-head, peel, and devein the shrimp, placing the heads and shells in a medium pot. Add enough water to cover the shells by at least 2 inches and bring to a boil. Cover, reduce the heat, and simmer for 30 minutes. When slightly cooled, strain the stock into a large measuring cup and discard the shells. If necessary, add enough water to the stock to make 5 cups of liquid. Set aside.

In a large, heavy pot, combine the oil and flour. Stir constantly over high heat until the flour begins to brown. Reduce the heat to medium and stir constantly until the roux turns dark brown.

Add the onions and bell pepper and cook until wilted. Add the garlic and cook a minute more. Stir in the tomato paste and simmer for 5 minutes, stirring occasionally. Gradually stir in the shrimp stock. Add all the seasonings except the filé, cover, and simmer over low heat for 30 minutes.

Add the shrimp and continue cooking for 3 minutes if the shrimp are small or 7 minutes if large. Turn off the heat. If you are serving all of the gumbo immediately, add the filé and mix well. (If not, reserve the filé to add to individual bowls.) Gently stir in the crabmeat.

Serve in bowls over the hot rice. If you have not added the filé, add 1/2–3/4 teaspoon to each bowl, depending on the size of the bowls.

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