One Of The Best Recipes For Gumbo

Like many dishes in the south recipes for gumbo are only limited by your imagination. But these gumbo recipes give you some place to start.

Ingredients

• 2 tablespoons of vegetable or canola oil
  
• 1 pound of sliced okra
• 3/4 cup of vegetable or canola oil
• 3/4 cup of all purpose flour
• 2 cups of chopped onions
• 1 cup of chopped green bell pepper
• 1/2 cup of chopped celery
• 1 tablespoon of minced garlic
• 2 quarts of shrimp stock, chicken stock, water or a combination
• 1 (14.5 ounce) can of diced tomatoes
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of kosher salt
• Couple of dashes of hot pepper sauce, optional
• 1 pound frozen gumbo crabs, cleaned and split
• 2 pounds of medium shrimp, peeled and deveined
• Old Bay and/or Cajun seasoning (like Slap Ya Mama), to taste
• 1/2 pound of lump crabmeat, picked through for any shell
• 4 large blue crabs, boiled, cleaned & bodies cut in half and/or prepared crab claws, optional
• Hot cooked rice
• 1/4 cup of sliced green onions, for garnish, optional

Instructions

Heat 2 tablespoons of oil in a large skillet over medium heat and add okra, cooking until roping ceases, about 30 minutes; set aside. Meanwhile in a large Dutch oven or heavy bottomed stockpot, heat the 3/4 cup of oil. Using a wooden spoon, stir in the flour. Cook over medium to medium high heat, stirring constantly, until mixture is a milk chocolate color.

Add the onion, bell pepper and celery to the roux, cook and stir about 5 minutes, then add the garlic and cook another minute. Add the heated stock a little at a time, stirring until fully incorporated. Add the tomatoes, thyme, bay leaves, Worcestershire sauce, salt, hot sauce and okra, stir; add the frozen gumbo crab bodies and their whole claws. Bring to a boil, reduce heat and low simmer for 1 to 1-1/2 hours, occasionally skimming off any foam and excess oil that accumulates on the top. Do not allow to boil. Remove the gumbo crabs and add in the cleaned, boiled crab bodies and the prepared crab claws, if using.

Toss the shrimp with Old Bay and Cajun seasoning and add to the gumbo pot, cook for about 4 minutes. Add the lump crab, very gently stir in so as not to break up the crab too much; cook just until heated through. Taste and adjust seasonings as needed. Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.

Cook's Notes: In all recipes for gumbo remember this. Gumbo is a dish that only improves with advance preparation, so make it ahead of time if possible. The flavors really need time to settle and mellow. It's always better the next day. Prepare, let cool and skim any accumulated oil off the top before storing. Can also substitute 1 pound of fresh white fish fillets for 1 pound of the shrimp, cut into chunks, season along with the shrimp and add at the same time. Some good choices are snapper, grouper, or catfish. You can certainly use more than 1/2 pound of lump crab - whatever your budget will allow, and while fine as an add-in for other gumbos and recipes, avoid using canned crab for a crab gumbo - stick with fresh or frozen gumbo crabs and fresh crabmeat for this recipe.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.

Serving Suggestion: Add a green garden salad on the side and fresh, hot French bread. Also most excellent when served as a side with a po'boy of any kind. Remember there are many other recipes for gumbo so let your imagination sore.