Shrimp and Crab Gumbo over Cheese Grits
photo by Rinshinomori
- Ready In:
- 1hr 10mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 0 vegetable oil, divided
- 340.19 g andouille sausages, sliced
- 59.14 ml all-purpose flour
- 1 onion, chopped (large)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, minced
- 709.77 ml fish stock or 709.77 ml chicken broth
- 2 (822.13 g) can diced tomatoes, undrained
- 226.79 g fresh okra, thinly sliced
- 6 fresh thyme sprigs
- 2 bay leaves
- 4.92 ml kosher salt
- 1.23 ml black pepper
- 0.61-1.23 ml cayenne pepper
- 4.92-9.85 ml file powder (optional)
- 9.85 ml fresh lime juice
- 236.59 ml grits (quick cooking or stoned ground)
- 453.59 g large shrimp, peeled and deveined
- 453.59 g crab, cut into sections and smashed a bit
- hot sauce (optional)
directions
- Heat 1 T oil in a large soup pot over medium high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausages to a plate.
- Add remaining oil to drippings in pot to equal 1/4 C cup. Whisk in flour Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown.
- Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened. Stir in stock and next 9 ingredients . Bring to a boil, reduce heat, and simmer, covered for 30 minutes.
- Meanwhile cook grits according to package directions and and cheese. Cover and keep warm.
- Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done. Do not overcook. Remove bay leaves and serve gumbo over cheese grits. Season with hot sauce if desired.
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RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.