Best Ever Seafood Gumbo

• Meat

  • 1 lb Andouille sausage

• Seafood

  • 1 lb Lump crabmeat, fresh
  • 1 tbsp Pt. oysters
  • 3 lbs Shrimp, medium size raw

• Produce

  • 3 cup Bay leaves
  • 1 cup Celery
  • 1/4 cup Flat leaf parsley, fresh
  • 4 cup Garlic cloves
  • 1 cup Green bell pepper
  • 1 cup Green onions
  • 2 lbs Okra, frozen
  • 1 tsp Thyme, fresh
  • 1 1 tablespoon (14.5-oz. can Tomatoes, whole
  • 2 cups Yellow onion

• Canned Goods

  • 1 1 cup (6-oz. can Tomato paste

• Condiments

  • 1 tsp Hot sauce
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Rice, Hot cooked long-grain

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Black pepper, ground
  • 2 1/2 tsp Kosher salt
  • 1 lbs Pinch of kosher salt
  • 1/4 tsp Red pepper, ground

• Oils & Vinegars

  • 6 tbsp Oil

Found on myrecipes.com

Description

Directions

• 1. Pick crabmeat, removing any bits of shell. 2. Remove shrimp shells and heads. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step 4. Discard shells and heads. 3. Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and sauté andouille about 8 minutes or until brown. Set aside. 4. Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown. Add yellow onions, celery, and bell pepper, and sauté 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes. 5. Stir in shrimp and remaining green onions, and simmer 3 minutes. Stir in crabmeat, oysters, and parsley, and simmer 1 minute. Remove from heat. Taste and add salt, if desired. Serve over rice. * Fresh okra may be substituted for frozen.