SEAFOOD OKRA GUMBO

SEAFOOD OKRA GUMBO image

Yield 6-8 people

Number Of Ingredients 21

1 quart okra, cut into 1/2 inch pieces
4 tablespoons oil
1 quarts water
1 quart fish stock or clam juice
2-3 pounds shrimp
2/3 cup oil
1/2 cup flour
(or use 1/2 jar=1 cup Bootsies Roux)
2 medium onions, chopped
1 bell pepper, chopped
6 ribs celery, chopped
4 cloves garlic, chopped
1/4 cup parsley, chopped
1 16 ounce can tomatoes
2 bay leaves
2 tablespoons Worchestershire
2 small boiled crabs or 1 can fresh lump crab
salt to taste (1/2 tsp)
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 teaspoons Cajun spice mix

Steps:

1. Peel and devein shrimp. Set aside in refigerator. 2. Boil shrimp shells in 1 quart water for several hours, to make a stock. Set aside. 3. In a heavy skillet, heat 2 Tablespoons oil and saute the okra until all ropiness is gone, about 20-30 minutes. Set aside. 4. In heavy skillet, heat 2 tablespoons oil and saute first onion, then add garlic. If enough room, may then add in celery and pepper, otherwise remove onion and saute separately. 4. In a large 6-8 quart Dutch oven and over medium-low heat, make a dark brown roux with the oil and flour. If using Bootsies Roux, mix it well and spoon in the proper amount. Refrigerate the rest for another time. Add onions, bell pepper, celery, garlic, and parsley and mix well with roux. 5. Add tomatoes and cook 10 minutes. Add sauteed okra, shrimp stock and fish stock or clam juice, whole crab (if using--break into quarters), bay leaves, Worchestershire sauce, black pepper, and spices, salt and cayenne. Bring to a slow boil and simmer for 2 hours, stirring occasionally. 6. Adjust salt to taste. Add the peeled shrimp and if using canned crab, add this also. Continue cooking until shrimp are done, about 5 minutes. 7. Serve over rice. This dish is best cooked one day in advance and refrigerated overnight, then reheated.