Enough gumbo for a party, and it's always a party when there's gumbo.
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.
- ¾ cup Vegetable Oil
- ¾ cup All Purpose Flour
- ½ tsp Dried Thyme
- ½ tsp Dried Basil
- 1 Dried Bay Leaf
- 1 T Salt
- ¾ tsp Cayenne Pepper
- ½ tsp Freshly Ground Black Pepper
- ½ cup Diced Celery
- ½ cup Diced Red Bell Pepper
- or ½ cup Diced Orange Bell Pepper
- ½ cup Chopped White Onion
- 1 lb Okra
- 4 Garlic Cloves
- 1 qrt Low Sodium Chicken Broth
- 1 qrt Clam Juice
- 1½ lb Small Shell-On Shrimp
- or 1½ lb Medium Shell-On Shrimp
- 14 oz Fire-Roasted Diced Tomatoes
- 2 cup Fresh Oysters
- 1 lb Lump Crab Meat
- 1 lb Crawfish Tails
- 8 cup Cooked White Rice
- 4 Green Onions
- 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 sliced green onions.