The basic New Orleans seafood gumbo. Gumbo crabs are the hard shell crabs we use for cooking; any hard shell crab avail. in your area can be used. Whether you eat the cooked crab served in the gumbo is a matter of taste-some of us do and some of us don't. A delightful and slightly extravagant variation is to use lump crabmeat in addition to or use as a substitute for hard shell crabs. We like chopped smoke sausage in this gumbo because it adds a fine, smoky flavor. Reserve half of the shrimp, and if you use it, half the lump crabmeat, then add them just a few minutes before the end of the cooking time. This way your gumbo will have both the cooked-in taste of shrimp and also some good firm shrimp for eating. Be sure to have everything else ready before you start the roux because you can't do all that chopping and tend to the roux at the same time.
the gumbo base
2 c. chopped onion
3/4c. chopped green pepper
1/3c. thinly sliced green shallot (scallion) tops
2 tbs. finely minced fresh parsley
1 tbs finely minced garlic
1 1/2c. coarsely chopped creole (beefsteak, jersey) tomatoes (2 medium)
2 creole (polish, french garlic) smoked sausages, chopped fine
2 lb. whole fresh shrimp, peeled and deveined
1 lb. gumbo crabs, broken in half
2 lb fresh okra, stems and tips removed, sliced 3/8 inch thick
the roux
3/4 c. vegetable oil
3/4 c. flour
the liquid and the seasonings
2 1/2 qt. cold water
3 whole bay leaves, crushed
1 1/2 tsp. dried thyme
5 tsp. salt
1 1/4 tsp. freshly ground black pepper (fresh is important here...my emphasis)
1/4 tsp. cayenne (i prefer more but add or delete to your discretion)
4 tsp. fresh squeezed lemon juice
10 whole allspice
1/2 tsp. mace (not the chemical, the spice
)
8 whole cloves
k. after you have assembled the ingredients for the gumbo base, heat the oil in a heavy 7 to 8 quart pot or kettle over medium heat. Make the roux by gradually adding the flour to the oil, stirring constantly. (must. stir. constantly. don't let it sit and burn. the roux is the most important part of this. don't buy store bought either, that's cheating. the roux is the hardest and most important part of this recipe) Cook over low heat, always stirring, until a medium brown roux is formed. (this will take from 20 to 30 mins. the roux should be the color of pecan shells or hazelnuts). immediately add the onion, green peppers, shallot tops, parsley and garlic. continue cooking for about 10 minutes longer, stirring constantly; the chopped vegetables should be lightly browned at this point. Add 2 quarts of the cold water. 1 lb. of the raw shrimp, the crabs, the okra and the seasonings. Raise the heat slightly and bring the mixture to a boil, then lower the heat and simmer for 1 hour. Stir from time to time and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. At the end of the hour, still keeping the gumbo at a simmer, add the remaining 1/2 quart water and stir. Remove the pot from the heat and let stand at room temperature. (personally, i like to let it cool to room temp and then put it in the fridge over night. this
really brings out the flavor but if you can't wait, follow recipe)
before serving, bring the gumbo to a boil and add the remaining pound of shrimp. simmer just until the shrimp turn pink, about 10 to12 minutes. stir thoroughly, turn off the heat, and cover the pot. let it sit, covered, for about 15 minutes before serving. Serve by ladling the gumbo over mounds of boiled rice in gumbo bowls or deep soup bowls.
enjoy!!!