It is time for Mardi Gras, so in tribute, we offer a special recipe from the Gulf. This recipe actually originates from Dauphin Island three miles south of the mouth of Mobile Bay where some family friends, Tom and Lynn McKinstry, had a home. We draw fond memories of our time visiting them. It’s the kind of place where you could slip the crab basket out and before long had the makings for a pot of gumbo. Add some homemade ice cream while watching sunsets on the deck, and you have a great day. Enjoy this gumbo and have a great Mardi Gras (send us some beads if you can get ’em).
Ingredients
(party size, halve if you don’t have lots of visitors)
- 2 onions, chopped
- 2 green peppers, chopped
- 2 large cans whole tomatoes
- 1 c. bacon drippings
- 4 heaping table spoons flour
- 4 T. gumbo file (found in spice section of the store)
- Tabasco, salt, pepper to taste
- 4 stalks celery chopped
- 2 lbs. shrimp
- 2 lbs. lump crab meat (12 crab bodies if you are lucky to find)
- Water to cover
Brown flour in bacon drippings until very dark brown (almost burned – a deep chocolate color). Add celery, onion, & green pepper – sauté. Add canned tomatoes. Dump into stock pot water & crab meat. Add seasonings & gumbo file. Add Tabasco to taste. Cook (simmer) for 2 hours. Add shrimp 10 minutes before serving & simmer. Add more file, salt, pepper & Tabasco to taste. Serve over rice.
PS Beware of the Mongoose (for Tom).
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