recipe 
yields
Serves 10
¾ cup canola oil
¾ cup flour
2 large onions, chopped
6 blue crabs, quartered
1 stalk celery, chopped
4 garlic cloves, minced
3 quarts shrimp or shellfish stock
2 cups sliced okra
1 tablespoon fresh or dried thyme
2 bay leaves
1 pound smoked sausage, sliced ½-inch thick
4 green onions, chopped
2 tablespoons creole spice blend
Kosher salt and freshly ground black pepper
Tabasco
1 pound medium wild American shrimp, peeled and deveined
1 cup shucked oysters and their liquor
1 cup crabmeat, picked of shells
6 cups warm white rice, cooked per package instructions
ingredients
steps
- Make a roux by heating oil in a large, heavy-bottomed pot over high heat. Whisk flour into hot oil. It will immediately begin to sizzle. Reduce heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes.
- Stir onions into roux with a wooden spoon. Lower heat to medium-low and continue stirring until roux turns a glossy dark brown, about 10 minutes.
- Add blue crabs and stir for a minute to toast the shells, then add celery and garlic. Raise heat to medium and cook, stirring, for 3 minutes.
- Add stock, okra, thyme, and bay leaves. Bring gumbo to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 45 minutes. Stir occasionally and skim fat from surface (moving the pot half off the burner helps collect the impurities).
- Add sausage and green onions to the pot and cook 15 minutes. Season well with creole spice, salt, pepper, and Tabasco. Add shrimp, oysters and their liquor, and crabmeat and cook about 5 minutes. Serve over rice.
Date Published: 10.02.24
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Recipe By
John Besh; Adapted from Reel Masters (2017)
