decadent seafood gumbo (no tomato, no bell pepper)

How To Make decadent seafood gumbo (no tomato, no bell pepper)

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  1

  (*NOTE: All times are approximate. Also, add more crab or shrimp, if desired. You may do some of the prep work on the day before.)
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  2

  Assemble and prep all ingredients (peel shrimp, cover and refrigerate; chop onions and celery etc...)
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  3

  Fill a very large pot, with a perforated insert, with water; bring to boil over high heat; add crab legs, return to boiling, reduce heat to medium and cook crab for 5 minutes.
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  4

  Remove insert with crab legs; rinse crab with cold water to cool; place on large, rimmed sheet pan or in a large bowl. Reserve cooking water.
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  Use a nut-cracker, kitchen shears and a nut pick to remove all meat from shells to a bowl; cover and refrigerate. Discard crab shells.
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  6

  Return insert and add shrimp shells to water in which crab was cooked; bring to a boil, over high heat, for 5 to 10 minutes. Reduce heat to low to keep water/broth warm. Remove insert with shells; discard shells and reserve water/broth.
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  7

  It is time to make a roux. In a very large, stainless steel pot, add oil and flour; stir until very well combined and no lumps remain. (My gumbo pot is either 16 or 18 qts.)
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  8

  Cook, stirring constantly with a long wooden spoon over medium heat, until the color of a copper penny (anywhere from 30 minutes to an hour, just don't rush it! If it scorches, throw it out, wash your pot and start over.)
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  9

  When it is the correct color, remove from heat; immediately add all of the onions and at least 10 cups of the broth and/or water.
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  Return to high heat; stir until roux blends well with water.
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  11

  Add okra, celery, 2 tablespoons salt and 1 teaspoon cayenne pepper.
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  Bring to boiling, lower heat to medium/medium low; cover and simmer for about 3 hours (or 2 to 4 hours,) stirring occasionally and adding water, as needed.
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  After simmering for 2 to 4 hours, add seafood and simmer for additional 1/2 hour or so. Taste to determine if extra salt or cayenne pepper is needed.
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  14

  Add 1 1/2 to 3 teaspoons filé (or more.) Taste and adjust seasoning, if needed (no double-dipping!)
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  15

  Serve over warm, cooked white or brown rice. Traditionally served with potato salad on the side. Cover and refrigerate leftovers. Freezes well; thaw in refrigerator; reheat gently and briefly to avoid tough shrimp. (Photo from Wikipedia.)
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