- 2 pounds [1 kg] fresh shrimps, shelled, deveined
- 6 small whole crabs, fresh or frozen, shelled on the outside
- 1 pound [454 g] de chair de l pince de crabe
- 4 pounds [2 kg] gumbos
- 6 tablespoons [90 ml] oil
- 3 large red onions, chopped
- 5 celery stalks, chopped
- 1 green pepper, chopped
- 8 cups [2 L] water
- 2 teaspoons [10 ml] dried thyme
- 2 whole bay leaves [take out before serving]
- 2 teaspoons [10 ml] salt
- 1 teaspoon [5 ml] black pepper
- 6 cups [1.5 L] hot boiled rice
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- With a dry cloth, wipe gumbos to get rid of the hairy stuff on top.
- Cut, throw away stalks and slice gumbos 1/4" [6 mm] thick.
- Pour 2 tablespoons [30 ml] of oil in each of 2 heavy frypans; in pans, fry gumbos over very low heat, mixing at all times, until very dry.
- In a third frypan, pour 1 tablespoon [15 ml] of oil; fry onion, celery and green pepper until translucent; add gumbos.
- Transfer mixture in a large pot, add water, seasonings and simmer, partly covered, for 3 to 4 hours, mixing occasionnally.
- Add warm water if needed.
- In a heavy frypan, lightly sauté shrimps in 1 tablespoon [15 ml] oil, until pink.
- Clean and half crabs.
- Add shrimps and crab meat to simmering soup; mix and cook for 15 to 20 minutes more.
- Serve with lots of hot cooked rice and 1/2 a crab in each plate.
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