SEAFOOD GUMBO

SEAFOOD GUMBO

STOCK:
5 quarts water
2 dozen boiled crabs
3 pounds raw shrimp (heads and shells on)
1 carrot
1 onion, quartered
1⁄2 cup coarsely chopped celery

Fill a 6-quart stock pot with 5 quarts of water. Pull off back shells of crabs, adding shells to
stock pot. Discard inedible spongy fingers, break crabs in half, and set aside. Peel shrimp, adding
heads and shells to pot. Set shrimp aside. To stock pot, add carrot, onion, celery, and cover,
simmering for two hours. Strain stock, and return to pot.

GUMBO:
3 cups finely chopped onions
11⁄2 cups finely chopped celery
1 cup finely chopped green peppers
3 cloves garlic, finely chopped
3 pounds okra, cut into 1⁄4-inch pieces
1 cup and 1 tablespoon cooking oil
2 tablespoons flour
1 16-ounce can tomatoes, drained
1⁄2 cup diced ham or sausage
1 teaspoon basil
3 bay leaves
1⁄4 cup parsley, chopped
Salt
Pepper
Tabasco
Worcestershire Sauce
2 cups cooked rice

Sauté onions, celery, green pepper, and garlic in 1⁄2 cup oil until soft. Fry okra separately in
3⁄4 cup of oil over medium flame, about 45 minutes or until soft and ropy texture is gone.
Stir often. More oil can be added if okra sticks. In separate frying pan, make brown roux with
1 tablespoon oil and 2 tablespoons flour. Add tomato pulp and cook into a paste. Add ham,
thyme, basil, and bay leaves. Cook for 5 minutes. Add sautéed seasoning and okra to stock and,
while stirring, slowly add the roux mixture. Simmer for 1 hour. Add peeled shrimp, crab halves,
parsley, and cook an additional 1⁄2 hour. Season with salt, pepper, Tabasco, and Worcestershire
sauce to taste. Freezes beautifully. Serve in gumbo bowls over rice.