Sliced fresh okra	Shrimp-Crab Okra Gumbo

---

Shrimp-Crab Okra Gumbo

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: 6 servings

---

Ingredients

• 1/2 cup vegetable oil

• 1/2 cup flour

• 1 1/2 cups chopped onions

• 1/2 cup chopped green peppers

• 1/3 cup chopped scallions

• 2 cloves garlic, minced

• 1 cup diced tomatoes

• 2 lb fresh okra, thinly sliced

• 1 1/2 qt cold water

• 1 Tbsp lemon juice

• 3 gumbo crabs, split in half

• 1 lb shrimp, peeled and deveined

• 4 whole bay leaves

• 1 tsp thyme

• 2 tsp salt

• 1 tsp black pepper

• 1/8 tsp cayenne pepper

• 8 whole allspice

• 6 whole cloves

• 1/4 tsp nutmeg

• 2 cups boiled rice

---

Preparation

Heat oil on medium heat in a heavy 4- to 6-quart pot. Slowly add flour, stirring constantly. Stir over low heat for 45 to 60 minutes, until a smooth, peanut butter colored roux is formed.

Add onion, peppers, scallions and garlic. Brown until tender, stirring often. Mix in diced tomatoes and okra. Add water, lemon juice, crab, half the shrimp and the seasonings. Raise heat to medium and bring gumbo to low boil, stirring.

Lower heat. Simmer 1 to 2 hours, stirring often. Add remaining shrimp 15 minutes before serving time. Serve over rice in deep soup bowls.