Steps:
- Make stock:
- In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30 minutes. Transfer crab legs with tongs to a work surface and cool until they can be handles. Simmer stock 15 minutes more and pour through a large fine sieve into a large bowl. Return stock to kettle and keep warm, partially covered.
- Cut open crab shells with shears and remove meat, discarding shells and cartilage. Cut king crab meat into bite-size pieces and transfer to a small bowl.
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux , and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- Add roux mixture by large spoonfuls to hot stock, stirring well after each addition, and bring to a boil, stirring. Simmer gumbo, stirring occasionally, 15 minutes. Add shrimp and simmer, stirring, 2 minutes. Stir in king crab meat, lump crab meat, and oysters with their reserved liquor and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes. Stir in scallions, cayenne, and salt to taste. Gumbo may be made 1 day ahead, cooled completely, uncovered, and chilled, covered.
- Serve gumbo ladled over rice in large soup plates.
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tefera sisay
[email protected]I've made this gumbo several times and it's always a crowd-pleaser.
alex and alex gaming
[email protected]This gumbo is a delicious and festive dish that's perfect for special occasions.
Muhammad Shahwan
[email protected]I love the way this gumbo smells while it's cooking.
Nayem Noyeavare
[email protected]This gumbo is a great way to use up leftover seafood.
Mamavi Victoria
[email protected]I would have liked this gumbo more if the seafood was fresher.
godfrey wasike
[email protected]This gumbo was just okay. I've had better.
KD
[email protected]I'm not sure what I did wrong, but my gumbo turned out really watery. I think I'll try a different recipe next time.
Md Sijan
[email protected]This gumbo was a lot of work to make, but it was worth it. The flavor was incredible.
Debbie Vrey
[email protected]I found this recipe to be a bit bland. I had to add some extra spices to give it some flavor.
Sara Mostafa
[email protected]This gumbo is a bit spicy for my taste, but I still enjoyed it. Next time, I'll use less cayenne pepper.
Pride Mawelele
[email protected]I made this gumbo for a potluck and it was a huge success. Everyone raved about the flavor.
Jackson Ese
[email protected]This gumbo is the perfect comfort food. It's hearty, flavorful, and always hits the spot.
Junaid Junaidkhan
[email protected]I love how easy this recipe is to follow. Even a beginner cook can make this delicious gumbo.
waled Jkany
[email protected]I followed the recipe exactly and my gumbo turned out amazing! I will definitely be making this again.
Afia Doris
[email protected]This was the best gumbo I've ever had! The roux was perfect and the seafood was cooked to perfection.
Albin Daabadi
[email protected]I'm not a big seafood fan, but I really enjoyed this gumbo. The flavors were well-balanced and the shrimp, crab, and oysters were cooked perfectly.
Olleigh Young
[email protected]This gumbo was a hit at my party! Everyone loved the rich, flavorful broth and the tender seafood.