Recipe By: Alice Morrow
- 2 lbs. medium, sized shrimp, heads and tails on
- 6 c. water
- 1 medium yellow onion, quartered
- 2 bay leaves
- 2 T. salt
- ½ c. vegetable oil
- ½ c. flour
- 1 T. minced garlic
- 1 (16-oz.) container chopped onion mix
- 2 T. minced garlic
- 2 T. tomato paste in tube
- 2 (14.5 oz.) cans diced tomatoes
- Red pepper, salt, garlic powder
- Chopped fresh parsley and green onions
- 2 hard boiled eggs, shelled and chopped, optional
- Peel shrimp and reserve heads and shells.
- Place heads and shells in large pot, add water, quartered onion, bay leaves and 1 T. salt. Bring to boil, reduce heat and simmer, uncovered for 30 minutes or more. Remove from heat and strain. Discard peelings and set stock aside.
- In large cast iron pot, combine oil and flour and make a roux of peanut butter color-approximately 15-20 minutes.
- Add chopped onion mix to roux. Stirring and cook until tender, about 6-8 minutes.
- Add stock and whisk to blend into roux.
- Bring to boil, reduce heat and simmer for 1 ½ hours.
- Add seasoned shrimp to water. If using gumbo crabs, also add at this time.
- Simmer 20 minutes. Add crabmeat if you want at this time.
- Season to taste with salt, red pepper and garlic powder.
- Remove from heat, add parsley and green onions. Serve over hot rice and garnish with chopped boiled egg.
*****I like to add gumbo crabs and crabmeat to make a crab/shrimp stew. Crawfish can be substituted for shrimp