Hearty Seafood Gumbo Recipe
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This rich and hearty soup takes a little longer to make but is well worth the effort.
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1 pound shrimp - unpeeled
2 cups onions - chopped, save skins and ends for stock
1 cup celery - chopped, save ends and tops for stock
3 tablespoons olive oil
3 tablespoons butter or margarine
1/2 cup flour
1 red bell pepper - chopped
1 cup tomatoes - red, crushed
3 small cans of crab meat, or one 8 oz. package of imitation crab sticks
1 tablespoon thyme - dried
1 bay leaf
1 tablespoon Old Bay seasoning
2 teaspoons salt and pepper, or more to taste
1 pint oysters - fresh
1/2 cup green onions - chopped, for garnish
Tabasco sauce or Louisiana hot sauce to taste
1 pound okra - frozed, optional. Used to thicken soup or
1 tablespoon filé powder
:stock pot, 6 quart dutch oven or soup pot
FOR SHRIMP STOCK:
In stock pot bring 8 cups (2 quarts) water to a boil with onion skins, ends, celery ends and tops, peels (shells) from shrimp; set peeled shrimp aside until later.
Bring to a boil, reduce to vigorous simmer and cook for 10 minutes. Pour through a strainer, reserving liquid and discarding peelings, etc. Should have about 2 quarts.
In dutch oven, heat the oil and butter over medium high heat. Once hot, add flour and stir with wooden spoon. Roux will start to turn caramel color after 5 minutes. Add celery and pepper and continue cooking, stirring continuously, until just tender; approximately 5 more minutes. Add all the shrimp stock, whisking to combine the okra (if using), tomatoes, crab, thyme, bay leaf, Old Bay seasonings, salt and pepper. Adjust heat to medium low and simmer, uncovered for 45 minutes.
5 minutes before serving, add shrimp, oysters and filÃƒÆ’Â© powder* (if using). Add to just warmed up soup.Add desired amount of hot sauce. Cook on low for 5 minutes. May serve over white rice, if desired.
*Do not add if soup is boiling, will turn stringy.
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