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jumbo shrimp crab onion bay leaves thyme cayenne Bay seasoning lemons butter all-purpose yellow onions celery stalks green bell pepper garlic okra salt cayenne Bay seasoning tomatoes bay leaves thyme shrimp shrimp oysters white rice flat leaf crusty water
Viewed: 31 - Published at: 8 years agoIngredients
- 1 1/2 pounds jumbo shrimp, with heads and shells
- 1 blue crab
- 1 onion, halved
- 2 bay leaves
- 5 sprigs fresh thyme
- 1/4 teaspoon cayenne
- 2 tablespoons Old Bay seasoning
- 2 lemons, halved and squeezed
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 2 yellow onions, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, finely chopped
- 1 pound okra, cut into 1/4-inch slices
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon Old Bay seasoning
- 1 (15-ounce) can chopped tomatoes, drained
- 3 bay leaves
- 3 fresh thyme sprigs, leaves striped from the stem
- 2 quarts Shrimp Stock
- 1 1/2 pounds reserved peeled shrimp
- 1 pint raw, shucked oysters (about 20 pounds unshucked)
- 3 cups cooked long-grain white rice
- Chopped flat-leaf parsley and green onions, for garnish
- Crusty French bread
- Fire Water, recipe follows
Method
- To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo.
- Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot.
- Cover with 2 1/2 quarts of cold water.
- Allow the liquid to slowly come to a boil, and then lower the heat.
- Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top.
- Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo.
- Cool until needed.
- To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot.
- Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it.
- Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
- Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!
- ); season with salt, cayenne, and Old Bay.
- Mix in the tomatoes, bay leaves, and thyme.
- Cook for 10 minutes, stirring now and then, until the vegetables are soft.
- Pour in the cooled shrimp stock and stir to combine.
- Bring the mixture to a boil, and then reduce the heat.
- Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick.
- Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
- To serve: Ladle the gumbo into shallow bowls and pile some rice in the center.
- Sprinkle the parsley and green onions over the top.
- Pass the French bread and hot sauce at the table.
