CRAB 'N' SHRIMP GUMBO

Crab 'n' Shrimp Gumbo image

I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.-La Vonne Vrooman, Dothan, Alabama

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 16-20 servings (about 5 quarts).

Number Of Ingredients 17

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Ingredients

6 bacon strips, diced
2 large onions, chopped
2 garlic cloves, minced
2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 cups water
4 medium leeks, cut into 1/4-inch slices
1 medium carrot, diced
2 pounds fresh or frozen sliced okra
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 pound fresh or frozen crabmeat, flaked and cartilage removed
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/3 cup all-purpose flour
1/3 cup cold water
3 tablespoons minced fresh parsley
Hot cooked rice

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender. , Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes., In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice.

Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.