If you can, buy fresh shrimp with the shells and heads intact. If not, just the shells can be used to make the stock.
YIELDS ABOUT 3 QUARTS; SERVES 6 TO 8
INGREDIENTS
- 1 1/2 lb. medium shrimp (41 to 50 or 51 to 60 per lb.) or 2 lb. if using head-on shrimp
- 2 cups chopped white onion (about 1 large onion; reserve the skin)
- 1 cup chopped celery (about 2 medium stalks; reserve the trimmings)
- 1/4 cup plus 6 Tbs. vegetable oil
- 1 lb. fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups)
- 1/2 cup unbleached all-purpose flour
- 1 cup chopped green bell pepper (about 1 medium pepper)
- 1 cup canned crushed tomatoes
- 1/2 lb. fresh or pasteurized lump crabmeat (about 1 1/2 cups), picked over for shells, or 4 to 6 frozen gumbo crabs (about 1 lb. total), thawed
- 1 Tbs. dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 cup fresh shucked oysters (halved if large)
- 1/2 cup thinly sliced scallions (about 8; white and green parts)
- Louisiana-style hot sauce
- 1/4 cup hot cooked white rice per serving
INSTRUCTIONS
- MAKE THE SHRIMP STOCK:
- Remove the shrimp heads, if necessary.
- Peel and devein the shrimp and refrigerate 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.
- PREPARE THE OKRA:
- In a 10-inch straight-sided sauté 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 paper towels.
- MAKE THE ROUX:
- Heat the remaining 6 Tbs. 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 INGREDIENTS IN ROUX:
- Add the shrimp stock, okra, tomatoes, gumbo crabs (if using), thyme, bay leaf, 2 tsp. salt, and 1 tsp. pepper.
- Adjust the heat to medium low or low and simmer uncovered, stirring occasionally, for 45 minutes.
- SERVE THE GUMBO:
- 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; discard the bay leaf.
- Serve in large soup bowls over 1/4 cup cooked rice per serving
NUTRITION INFORMATION PER SERVING:
- 370 CALORIES | 24g PROTEIN | 32 g CARB | 17g TOTAL FAT | 2g SAT FAT | 7g MONO FAT | 7g POLY FAT | 150mg CHOL | 600mg SODIUM | 4g FIBER
NOTE:
- Gumbo crabs are small blue crabs that have been cleaned and halved or quartered. They’re served in the shell, and you pick out the meat as you eat the gumbo. Fresh or pasteurized lump crabmeat is a reasonable alternative. Don’t use shredded or imitation crabmeat.
