Poppy Tooker’s Seafood Gumbo
Serves 10 – 12
Ingredients:
- 1/2 CUP OIL
- 1 CUP FLOUR
- 1 LB. GUMBO CRABS
- 2 LBS. SHRIMP
- 1 PINT OYSTERS
- 1 ONION, CHOPPED
- 1 BELL PEPPER, CHOPPED
- 3 STALKS CELERY, CHOPPED
- 2 LBS. OKRA, SLICED 1/4″
- OIL FOR FRYING OKRA
- 1 – 1 LB. CAN CRUSHED TOMATOES
- 1 GALLON SHRIMP STOCK
- 1 CLOVE GARLIC
- 2 T THYME
- 1 BAY LEAF
- 1 BUNCH GREEN ONIONS
- CRYSTAL HOT SAUCE TO TASTE
Directions:
- Peel shrimp and combine make a stock by combining heads, peels, onion skins, celery bottoms and tops with green onion parings in a stock pot.
- Cover with water in excess of 2 inches over discards and boil for 15 minutes or less.
- Strain and reserve shrimp stock.
- Drain oysters and reserve oyster liquor.
- Fry okra in very hot oil until lightly browned (or roast).
- Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown.
- Add onions, stirring together until the roux darkens to a bittersweet chocolate brown.
- Add celery and bell pepper.
- Sauté for five minutes, then add the gumbo crabs, tomatoes, okra, herbs and the shrimp stock and oyster liquor.
- Add garlic and salt and pepper to taste.
- Simmer 45 minutes or longer.
- Ten minutes before serving add shrimp and green onions.
- Add Crystal Hot Sauce and salt as needed.
- Serve on top of cooked rice.