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Fish | |
| 4 pounds medium shrimp, peeled, shells and tails reserved 1 onion, chopped, skin and trimmings reserved 1 cup plus 3 tablespoons vegetable oil 2 pounds okra, sliced � inch thick 1� cups all-purpose all-purpose flour 1 green bell pepper, cut into medium dice 3 celery stalks, cut into medium dice 4 gumbo crabs (see Sources), cleaned, halved if small, quartered if large 1 (14�-ounce) can crushed tomatoes 2 teaspoons dried thyme 1 bay leaf 1 clove garlic, minced Kosher salt and freshly ground black pepper 1 bunch green onions (white and green parts), sliced about � inch thick Cooked white rice, hot, for serving | |
| 1. Put the shrimp shells and tails in a saucepan. Add the onion skin and trimmings and 12 cups cold water. Boil over high heat for 10 minutes. Strain and reserve. You will need about 8 cups stock. 2. Heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the okra and fry until very lightly browned, about 2 minutes. Drain on a plate lined with paper towels. 3. Heat a large saucepan over medium heat and add the remaining 1 cup oil. Add the flour and cook, stirring constantly, until the color of milk chocolate, 6 to 8 minutes. Add the chopped onion and cook, stirring, until the roux darkens to a bittersweet-chocolate brown, 6 to 8 minutes. Add the bell pepper and celery and cook, stirring, for 5 minutes. 4. Stir in the 8 cups shrimp stock. Then add the fried okra, gumbo crabs, tomatoes, thyme, bay leaf, garlic, and salt and pepper to taste. Simmer for 45 minutes. 5. Add the shrimp and green onions, and simmer until the shrimp are just cooked through, 8 to 10 minutes. Serve on top of cooked rice. | |
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