Seafood Gumbo (serves 6)

 

Ingredients

Olive oil
1 medium-sized onions, finely chopped
1 cup celery finely chopped

1 cup carrots finely chopped
8 cloves garlic finely chopped
1 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
8 tomatoes, roughly chopped
1 pound shrimp heads reserved for stock
3 crabs, cleaned,and coarsely chopped
Chopped green onions
Lemon cut into slices
Seafood Stock

 

Directions

Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, carrots, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.

Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions

Roux:
1/2 cup flour

1/2 cup olive oil

Combine the ingredients in a separate pan. Over medium heat brown slowly constantly turning

Stock:
8 cups water

1 lemon

1 bay leaf

2 basil leaves

2 stalks of celery
Shrimp heads
Creole seasoning

Salt and freshly ground black pepper
Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.  Serve over rice.
Original recipe from Food Network