- Yield: 16 servings
- Prep: 15 mins
- Cook: 70 mins
This gumbo starts with a medium-dark roux and the "Cajun Trinity": diced celery, bell pepper and onion. The reserved shrimp shells take a quick bath in the clam juice and broth mixture, making the gumbo super flavorful.
- 3/4cup vegetable oil
- 3/4cup all-purpose flour
- 1/2teaspoon dried thyme
- 1/2teaspoon dried basil
- 1 bay leaf, crushed
- 1tablespoon salt
- 3/4teaspoon cayenne pepper
- 1/2teaspoon freshly ground black pepper
- 1/2cup diced celery
- 1/2cup diced bell pepper
- 1/2cup diced white onion
- 1cup sliced okra (about 1 pound)
- 4 garlic cloves, minced
- 1quart reduced-sodium chicken broth
- 1quart clam juice
- 1 1/2pounds small or medium shrimp, peeled, shells reserved
- 1can (14-ounce) fire-roasted tomatoes
- 2cups fresh oysters, drained
- 1pound lump crabmeat, shell pieces removed
- 1pound frozen crawfish tail meat
- 8cups cooked white rice
- 4 green onions, chopped
- Heat oil in a large stockpot over medium-high heat. Stir in flour; cook until smooth and darkened (about the color of a penny). Add thyme and next 10 ingredients (thyme through garlic). Cook until vegetables are tender. Remove from heat and cool about 30 minutes.
- Bring chicken broth, clam juice and reserved shrimp shells to a boil in a large pot. Cook 10 minutes. Remove shrimp shells, and reserve stock.
- Add vegetable mixture to stock and blend well. Cook until thickened. Add tomatoes, oysters, crab, crawfish and shrimp. Simmer 20 to 30 minutes. Serve over rice; sprinkle with green onions.