SUE
MILLER SIBLEY’S CORN AND CRAB SOUP
1/2
cup cooking oil
1/2
cup flour
1
large onion, diced
3
stalks celery, diced
1
red bell pepper, diced
1
bunch green onions, chopped
1
clove garlic, crushed
1
can Rotel brand stewed tomatoes
1
can creamed corn
2-4
cans chicken broth
1
lb crab meat
(or
1/2 lb. crab, 1/2 lb shrimp)
1
Teaspoon liquid crab boil*
salt,
pepper, & creole seasonings
The secret to all gumbo
is in the roux. A roux should be made
slowly and evenly. Different gumbos call
for different degrees of dark. This
particular gumbo wants a deep, dark brown, close to mahogany. So begin by making a dark brown roux using
the oil and flour in a large cast iron skillet over low to moderate heat,
stirring constantly, making sure not to burn the roux (or yourself). If you should accidentally burn your roux,
start over again. It can take as long as
30 minutes to get a good roux. Be
patient and don’t rush it. And be
careful while stirring the roux: it's called Cajun Napalm because it sticks and burns.
When the roux is dark enough (as dark as brackish swamp water), add the
Holy Trinity and cook over a medium heat for 20 to 30 minutes. In a large soup pot, heat corn, tomatoes, and
chicken broth. When roux and vegetables
are ready, add to the soup. Simmer for
about an hour and then add crab meat and crab boil. Taste for salt, and add your seasonings. Serve with cornbread instead of rice.
*Liquid crab boil is more widely available
nowadays, but if you can’t find any, just adjust your seasoning by adding a
couple of bay leaves, some cajun spices and some Tabasco.
