4 lbs shrimp
2 lbs crab
6 strips thick-cut bacon, cut into small pieces
1 large onion, diced
1 large can tomatoes
2 medium cans tomato sauce
2 heaping tbsp flour
Rotel (2 tomatoes, ½ can juice)
1 medium can water
1 crab boil in a bag
Salt & pepper
Brown bacon. Add onion & sauté. Add flour to make a roux. Brown. Add all remaining ingredients except seafood. Bring to a boil. Lower heat and cook slowly for 45 minutes. Should be thick, as seafood will thin. Add shrimp & cook 10-15 minutes. Add crab meat & stir gently. Heat for 3-5 minutes.
On a separate note, last week made myself some gumbo z'herbes. Greens, more greens, and andouille. Made the roux, add onions, add andouille, add the greens, then stock & spices. Quite a refrigerator cleaner if you find yourself with a mountain of greens to use up... I used chard, dandelion greens, radish tops, spinach, and carrot tops. ETA I was quite the chicken shit on this one and only managed a blond roux. Must do better! Must have cojones!
Edited by viva, 07 February 2005 - 02:06 PM.