WARM SUNSHINE - CREOLE CRAB GUMBO

The SE winds are fairly light and the ocean is calm even though there are yellow flags to warn of possible rip currents. The sun is back and the air is getting warmer. The tide is rising most of the day and will be high at hollywood beach around 3 pm.



CREOLE CRAB GUMBO
　
DON’T BURN THE ROUX!
That’s the most important part of the entire recipe. Some authorities say to make your roux by cooking it slow and low. Some say use high heat and keep stirring. Whatever method is your choice, just remember, Don’t burn your roux (even a hint). It will ruin the entire Gumbo, no matter what seasonings you use.
How to make roux - 2 TBl of butter – melt and blend in 2 TBL of flour by stirring all the time with a whisk . Then whisk in a cup of milk. blend at low temp. Stir all the time.

1 lb. of crab meat, flaked
Shrimp (40 count) – 1 doz.
Italian tomatoes, 1 28 oz. can
Lemon zest – one lemon
olive oil
big onion - chopped
2/3 stocks of celery - chopped
2 bell peppers - chopped
chicken stock – 6 cups
black peppercorns, 1 doz. - crushed
¾ lb. of okra cut into ¼ inch rounds.
Chili Stuff Mumbo Gumbo Mix, a full TBL.
Dry Vermouth – 1/3 cup

While the roux is cooking and getting to rich caramel color, keep stirring it.
Now put some olive oil in big skillet at medium heat.
Add the onion and bell peppers, celery and stir and cook for a couple of minutes, until they get shiny.
Add the crab and shrimp and tomatoes and zest and a cup of chicken broth, cover and cook for about ten minutes, but lift the lid and stir the bottom of the pot every couple minutes so nothing sticks.
Now mix in the Black peppercorns and a little more chicken Stock.

Lower the heat, then add the roux and Mumbo Gumbo Mix, keep stirring a couple of minutes. Add in all the okra and the rest of the chicken stock.& vermouth Blend everything together and cook for about 15 minutes at low heat.