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Ingredients
1 pound medium shrimp
2 stalks celery, chopped
3 bay leaves
4 tablespoons olive oil
3 cups okra, sliced
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
1 28-ounce can tomatoes, drained and coarsely chopped
1 teaspoon salt
½ teaspoon cayenne
½ teaspoon black pepper
1 teaspoon dried thyme
1 pound lump and/or backfin crab meat
24 shucked oysters, with liquor
Nutritional analysis per serving (6 to 8 servings)
18 grams carbs; 221 milligrams cholesterol; 323 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 964 milligrams sodium; 38 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and devein shrimp, reserving heads and shells in a 6-quart stockpot. Add 12 cups water, 1 stalk celery and bay leaves, and simmer 30 minutes over medium heat.
- Step 2
Heat 2 tablespoons oil in a large skillet, and saute okra over gentle heat, stirring continuously, until dry, about 20 minutes.
- Step 3
In another large skillet, heat remaining oil, and saute remaining vegetables with salt, cayenne and pepper until soft. Strain stock into clean pot, add vegetable mixture with thyme and simmer 30 minutes. Add shrimp, and simmer 10 minutes. Turn off flame. Add crab meat and oysters. Season with cayenne and pepper. Wait at least 5 minutes before serving over rice.
Private Notes
Comments
Very easy to make. Instead of straining the north into a clean pot, I strained into the pot with the vegetables, saving me one pot to clean, at least. I didn’t have oysters but it still tasted really good without them.
Is this faster than the Microwave Gumbo?