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Gumbo Crecent City Seafood Gumbo

shells tails and onion skins 2 lbs shrimp
12 cup chopped onion
14 cup chopped celery
2 garlic cloves, cracked
1 lemon, sliced
2 bay leaves
3 sprigs fresh thyme
1 teaspoon black peppercorns
10 cups water
2 lbs shrimp, peeled and de-veined
12 yellow onion, chopped
1 lb okra, cut into 1/4 inch slices
12 cup canola oil, plus 2 tablespoons
34 cup all-purpose flour
1 stalk celery, chopped
12 green bell pepper, chopped
0.5 (8 ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh thyme leave
1 bay leaf
8 cups shrimp stock
1 garlic clove
kosher salt
fresh ground black pepper
Tabasco sauce
13 cup chopped green onion


For the shrimp stock:. Place all ingredients in a large stock pot and bring to a boil. Reduce to a low simmer and cook uncovered for about 45 minutes, skimming off any foam that forms on the surface. It should cook down to about 8 cups Freeze if you are not using it right away. For the seafood gumbo:. 1. Heat the 2 tablespoons of oil in a large saucepan and add the okra. Cook until lightly browned. Drain on paper towels. 2. In a large, heavy bottomed stock pot over medium heat, add the 1/2 cup oil and flour and make a roux. I like to use a deep pot to reduce the chance of splattering the searing hot oil on myself. The roux will take time, maybe about 45 minutes of constant stirring with the longest wooden spoon you have until it is the color of milk chocolate. Dont rush it or you could burn the flour. If it looks speckled, it is ruined and you must start over. Hey nobody said this would be easy. 3. Add the onion and continue to cook and stir until it is the color of dark chocolate. Add the celery and bell pepper and saute for about 5 minutes then add the crabs, tomatoes, fried okra, thyme, bay leaf, garlic, Worcestershire sauce and shrimp stock. Season to taste with salt, pepper and Tabasco. Simmer for 45 minutes then add the shrimp and green onions. Serve over cooked rice.

Source: www.food.com