Basic Seafood Gumbo
This seafood gumbo is made with a variety of shellfish along with a classic roux, herbs, okra, and vegetables.
Ingredients:
- 3 quarts water
- 2 bay leaves
- 1 teaspoon lemon juice
- 1 small onion, cut into wedges
- Salt, to taste
- Ground black pepper, to taste
- 2 pounds shrimp, in shells
- 1 1/2 cups crabmeat
- 1 teaspoon parsley, or to taste
- 2 pounds okra, sliced
- 4 tablespoons bacon grease, butter or duck fat, divided
- 4 medium tomatoes, peeled and chopped
- 2 medium onions, finely chopped
- 2 green peppers, finely chopped
- 1/2 teaspoon crushed red pepper, or to taste
- 4 tablespoons brown roux (see recipes, below)
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon ground pepper, or to taste
- 1 cup rice cooked, optional for serving
- 1/4 teaspoon ground dried thyme, optional
- 1/4 teaspoon dried parsley, optional
Directions:
- In a large Dutch oven bring to a boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley.
- Wash shrimp and add it (unpeeled) to stock; boil for 2 minutes.
- Peel shrimp. Return shells to the stock in the Dutch oven and set aside for later use.
- Put shrimp and crabmeat in the refrigerator for the time being.
- Sauté the sliced okra in 2 tablespoons bacon grease or butter in a large heavy skillet or sauté pan.
- When okra is soft, transfer to a stew pot and add the tomatoes. Stir well.
- Clean skillet and heat remaining 2 tablespoons bacon grease, butter, or duck fat. Sauté the chopped onions, green peppers, and red pepper until softened; add to the stew pot with the tomatoes and okra.
- In a saucepan, warm the roux; strain the reserved shrimp stock and stir about 2 quarts of the stock into the roux.
- When well blended, add to the large stew pot with the other ingredients.
- Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed.
- Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the reserved shrimp and crabmeat and cook for 15 minutes longer.
- Serve with hot boiled rice, if desired.
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