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shrimp onion vegetable oil okra flour green bell pepper celery stalks gumbo crabs tomatoes thyme bay leaf clove garlic kosher salt green onions white rice
Viewed: 21 - Published at: 5 months agoIngredients
- 4 pounds medium shrimp, peeled, shells and tails reserved
- 1 onion, chopped, skin and trimmings reserved
- 1 cup plus 3 tablespoons vegetable oil
- 2 pounds okra, sliced 1/4 inch thick
- 1 1/2 cups all-purpose flour
- 1 green bell pepper, cut into medium dice
- 3 celery stalks, cut into medium dice
- 4 gumbo crabs (see Sources, page 269), cleaned, halved if small, quartered if large
- 1 (14 1/2-ounce) can crushed tomatoes
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 1 bunch green onions (white and green parts), sliced about 1/4 inch thick
- Cooked white rice, hot, for serving
Method
- Put the shrimp shells and tails in a saucepan.
- Add the onion skin and trimmings and 12 cups cold water.
- Boil over high heat for 10 minutes.
- Strain and reserve.
- You will need about 8 cups stock.
- Heat the 3 tablespoons oil in a large skillet over medium-high heat.
- Add the okra and fry until very lightly browned, about 2 minutes.
- Drain on a plate lined with paper towels.
- Heat a large saucepan over medium heat and add the remaining 1 cup oil.
- Add the flour and cook, stirring constantly, until the color of milk chocolate, 6 to 8 minutes.
- Add the chopped onion and cook, stirring, until the roux darkens to a bittersweet-chocolate brown, 6 to 8 minutes.
- Add the bell pepper and celery and cook, stirring, for 5 minutes.
- Stir in the 8 cups shrimp stock.
- Then add the fried okra, gumbo crabs, tomatoes, thyme, bay leaf, garlic, and salt and pepper to taste.
- Simmer for 45 minutes.
- Add the shrimp and green onions, and simmer until the shrimp are just cooked through, 8 to 10 minutes.
- Serve on top of cooked rice.
