6 Hard shell crabs
2 lb Okra, sliced
2 tb Flour
5 tb Oil
1 tb Butter
1/2 c Green onions, chopped
1 c Onions, finely chopped
3 cl Garlic, finely chopped
1 Green pepper, chopped
1/2 c Celery, chopped
2 lb Shrimp (save peel)
8 c Water
1 c Ham, diced
1 cn Tomatoes
2 ts Salt
1/4 ts Black pepper
5 ds Tabasco
3 Bay leaves
1/2 ts Powdered thyme
1/2 ts Basil
Boil crabs for 20 minutes in lightly salted water. Remove, save
water. Put 2 tb oil and 1 tb butter in a non-cast iron skillet and
fry okra until all traces of sliminess disappear. In a deep pot,
put remaining oil, stir in flour, make dark brown roux. Add onions,
garlic, green peppers and celery to roux, stir for 5 minutes. Add
diced ham and cook for 10 minutes on low heat. Stir in tomatoes,
shrimp and simmer. In 8 cups of crab water, boil the shrimp heads,
peelings for 15 minutes. Add the okra to the large pot, stir for a
few minutes then strain the shrimp water to the mixture. Add the
remaining seasonings and simmer slowly for 2 hours. Remove the back
shell, belly flap, legs and claws from the crabs. Clean out all
unwanted material from the crabs, break crabs in half and lightly
crack the claws. Add crab halves & claws to the pot. Cook another
15 minutes adding the green onions during the last 5 minutes.
Serve over rice.
If filé is desired, sprinkle over rice prior to adding the gumbo.
