Ingredients for Juanita's Creole Gumbo
- 1 pound crabs (boiled and cracked)
- 1 pound shrimp, peeled and deveined
- 1 cup fresh oysters
- 1 (28 ounce) can diced tomatoes
- 1 cup sliced okra
- 4 slices bacon, cut in pieces
- 1 medium onion, chopped
- 10 whole peppercorns
- 2 tablespoons crab boil seasoning
- 1 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 2 garlic cloves, minced
- 2 cups water
- 1 teaspoon salt, or to taste
- cooked rice
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How to Make Juanita's Creole Gumbo
- In a large pot, combine 2 cups of water, 1 teaspoon of salt (or to taste), 2 tablespoons of crab boil seasoning, 1 teaspoon of dried thyme, and 10 peppercorns.
- Bring the mixture to a rolling boil over high heat.
- Add 1 pound of crabs and boil for 20 minutes. Stir in 1 (28 ounce) can of diced tomatoes and 1 cup of sliced okra. Reduce heat to low and simmer gently.
- While the seafood simmers, prepare the roux in a separate saucepan.
- Slice 4 strips of bacon into small pieces and fry until crispy in a large skillet over medium heat. Remove bacon and set aside, reserving the bacon grease.
- Sauté 1 medium chopped onion and 2 cloves of minced garlic in the reserved bacon grease until softened (about 3-5 minutes). Remove and set aside.
- Add 1/2 cup of all-purpose flour to the bacon grease. Whisk continuously over very low heat, gradually darkening the mixture to a dark brown roux without burning it (this will take approximately 15-20 minutes). Stir constantly!
- Stir in the cooked bacon, onion, and garlic back into the roux. Heat through.
- Gently pour the roux into the simmering seafood pot. Stir thoroughly to combine.
- Add 1 pound of peeled and deveined shrimp to the gumbo and simmer for approximately 30 minutes.
- Stir in 1 cup of fresh oysters and simmer only until the edges of the oysters curl (about 2-3 minutes). Do not overcook!
- Serve hot over a bed of cooked rice.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
13g
Carbs
7g
