Seafood Gumbo Recipe
INGREDIENTS
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At least 6 cold beers for the chef
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4 pounds medium (16 to 20 count) shrimp, shell-on and preferably head-on
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6 blue crabs
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Salt
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2 tablespoons vegetable oil
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1 small onion, coarsely chopped
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1 celery stalk, coarsely chopped
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2 garlic cloves
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2 teaspoons paprika
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1 4-inch fresh rosemary sprig or 2 tablespoons dried
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13 bay leaves
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9 quarts (36 cups) water
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3 cups vegetable oil
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4 cups all-purpose flour
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1 large onion
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2 medium green bell peppers, diced
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3 celery stalks, diced
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2 jalapeño peppers, stemmed, seeded, and finely chopped
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6 garlic cloves, minced
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2 tablespoons salt
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2 teaspoons paprika
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2 teaspoons filé powder
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2 teaspoons chile powder
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1 teaspoon ground black pepper
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1 teaspoon cayenne pepper
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1 teaspoon white pepper
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1 teaspoon dried oregano
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2 teaspoons red pepper flakes
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1 teaspoon dried thyme
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Several dashes of hot sauce
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2 pints shucked oysters, liquor strained and reserved
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1 pound crab claw meat, carefully picked over for shells
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