MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Seafood Gumbo
 Categories: Seafood, Vegetables, Herbs, Chilies
      Yield: 6 Servings
 
  1 1/2 lb (U-50) shrimp
           +=OR=+
      2 lb (U-50) if using head-on
           - shrimp
      2 c  Chopped white onion; reserve
           - skin
      1 c  Chopped celery; reserve
           - trimmings
    1/4 c  + 6 tb oil
      1 lb Okra; sliced 1/4"
    1/2 c  All-purpose flour
      1 c  Chopped bell pepper
      1 c  Canned crushed tomatoes
    1/2 lb Lump crabmeat; picked over
           +=OR=+
      6    Gumbo crabs; thawed *
      1 tb Dried thyme
      1    Bay leaf
      2 ts Salt; more to taste
      1 ts Fresh ground black pepper;
           - more to taste
      1 c  Fresh shucked oysters
           - (halved if large)
    1/2 c  Thin sliced scallions
           Louisiana-style hot sauce
    1/4 c  Hot cooked white rice per
           - serving
 
  Remove the shrimp heads, if necessary. Peel and devein the
  shrimp and refrigerate the shrimp until needed. Combine
  the shrimp peels and heads and the reserved onion skin and
  celery trimmings in a 6- to 8-quart pot. Cover with 9 cups
  of cold water and bring to a boil over high heat. Reduce
  the heat to a vigorous simmer and cook, uncovered, for 10
  minutes. Strain and reserve. You should have about 2
  quarts.
  
  In a 10" straight-sided saute pan, heat 1/4 cup of the
  vegetable oil over medium-high heat until hot. Fry the
  okra in two batches until it becomes lightly browned on
  the edges, 3 to 5 minutes per batch (fry undisturbed for
  the first minute or two until browning begins and then
  stir once or twice to flip most pieces and brown evenly).
  With a slotted spoon, transfer each batch of okra to a
  plate or platter lined with a paper towel.
  
  Heat the remaining 6 tablespoons oil over medium-high heat
  in a 6-quart Dutch oven. Once it's hot, add the flour and
  stir constantly with a wooden spoon or heatproof spatula
  until the roux reaches the color of caramel, about 5
  minutes. Add the onion and stir until the roux deepens to
  a chocolate-brown, 1 to 3 minutes. Add the celery and bell
  pepper and cook, stirring frequently, until slightly
  softened, about 5 minutes. Add the shrimp stock, okra,
  tomatoes, gumbo crabs (if using), thyme, bay leaf, salt,
  and pepper. Adjust the heat to medium-low or low and
  simmer uncovered, stirring occasionally, for 45 minutes.
  
  Five minutes before serving, add the shrimp, fresh or
  pasteurized lump crabmeat (if using), oysters, and
  scallions. Add hot sauce, salt, and pepper to taste. Serve
  in large soup bowls over 1/4 cup cooked rice per serving.
  Pass additional hot sauce at the table.
  
  MAKE AHEAD: Store gumbo in the refrigerator for up to
  three days and then reheat gently before serving. As with
  many stews and braises, gumbo tastes better the second
  day. You can also freeze it for up to eight months. Simply
  transfer to freezer-safe containers.
  
  * TIP: Gumbo crabs are small blue crabs that have been
  cleaned and halved or quartered. They are served in the
  shell, and you pick out the meat as you eat the gumbo.
  They're available frozen, usually in 1-pound packages. Ask
  your fishmonger to get you some if you can't find them in
  your grocery. Fresh or pasteurized lump crabmeat is a
  reasonable alternative. Do not use shredded or imitation
  crabmeat.
  
  Fine Cooking | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
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