Boo’s Shrimp and Crab Gumbo

 

Australian Gourmet Traveller recipe for shrimp and crab gumbo.

What you will need

900 gm large uncooked king prawns, peeled, deveined, shells and heads reserved

6 blue swimmer crabs, back shell and gills discarded, body halved and reserved, legs and claws reserved

175 ml (¾ cup) vegetable oil

150 gm (1 cup) plain flour

3 white onions, diced

4 large celery stalks, diced

1 green capsicum, diced

6 garlic cloves, coarsely chopped

3 tsp Worcestershire sauce

½ tsp cayenne, or to taste

2 dried bay leaves

450 gm picked crabmeat

½ cup (firmly packed) spring onion tops, coarsely chopped

½ cup (firmly packed) flat-leaf parsley, coarsely chopped

To serve: boiled medium-grain white rice, potato salad and Tabasco

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