Okra Seafood Gumbo

If you're having guests over, then try serving this succulent seafood dish that will have everyone giving compliments to the chef.

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	150 minutes
	Ready In	180 minutes

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Ingredients

6	each	crab, hard shell	hard shell
2	pounds	okra	sliced
2	tablespoons	flour, all-purpose
5	tablespoons	vegetable oil
1	tablespoon	butter
1/2	cup	scallions, spring or green onions	chopped
1	cup	onions	finely chopped
3	each	garlic cloves	finely chopped
1	each	green bell pepper	chopped
1/2	cup	celery	chopped
2	pounds	shrimp	save peel
8	cups	water
1	cup	ham	diced
1	can	tomatoes
2	teaspoons	salt
1/4	teaspoon	black pepper
5	dashes	red hot pepper sauce (eg. Tabasco)
3	each	bay leaves
1/2	teaspoon	thyme leaves	ground
1/2	teaspoon	basil

Directions

Boil crabs for 20 minutes in lightly salted water. Remove, save water. Put 2 Tbsp. of oil and 1 of butter in a non-cast iron skillet and fry Okra until all traces of sliminess disappear. In a deep pot, put remaining oil, stir in flour, make dark brown roux. Add onions, garlic, green peppers and celery to roux, stir for 5 minutes. Add diced ham and cook for 10 minutes on low heat. Stir in tomatoes, shrimp and simmer.

In 8 cups of crab water, boil the shrimp heads, peelings for 15 minutes. Add the Okra to the large pot, stir for a few minutes then strain the shrimp water to the mixture. Add the remainig seasonings and simmer slowly for 2 hours.

Remove the back shell, belly flap, legs and claws from the crabs. Clean out all unwanted material from the crabs, break crabs in half and lightly crack the claws. Add crab halves & claws to the pot. Cook another 15 minutes adding the green onions during the last 5. Serve over rice.

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Member Review

Crockpot Lemon Chicken

Simple and easy recipe, using the ingredients on hand. I used only 2T of brown sugar and added onions and garlic. Not that spectacular, though. I cooked it on the stovetop, so that could have made a little difference.

Reviewed by misha