Gumbo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make stock by boiling shrimp shells, heads, crab shells, and leftover chunks of veggies in 4-5 cups of water. Add seasoning to suite; dash of white pepper, cayenne pepper, black pepper, bay leaf, and salt.

Step 2

In a heavy bottomed skillet, heat 2 tablespoons of oil , add the okra and saute over medium high heat for about 10 - 15 minutes or until all the "ropiness" is gone. This step may take a little longer if fresh okra is used.

Step 3

Place the 2/3 cup oil in a large Dutch oven type pot. Add the flour and, over a medium high fire, make a dark brown roux.

Step 4

As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saute, stirring occasionally until tender (about 10mins). During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.

Step 5

When the seasoning vegetables are tender add the tomatoes, bay leaves and the three peppers and a little salt. Cook for about 10 minutes, repeating the stick and scrape process with the tomatoes.

Step 6

Add the sauteed okra and cook for 10 more minutes.

Step 7

Stain stock into large heat resistant bowl.

Step 8

Add stock, about a cup at a time, reducing as needed until all stock is incorporated.

Step 9

Lower the heat a bit, partially cover (as needed) and simmer for thirty minutes, stirring occasionally. If the gumbo appears too thick, add water (or reserved stock if you have any) to adjust.

Step 10

Add salt to taste and adjust the pepper if desired.

Step 11

Add shrimp and any uncooked seafood and boil 5-10 mins until just cooked.

Step 12

Add any cooked seafood like, crab meat, and boil a few mins.