Poppy Tooker’s Seafood Gumbo

Name: Poppy Tooker’s Seafood Gumbo
Yield: serves 10 to 12
Ingredients: 4 pounds medium shrimp, peeled, shells and tails reserved; 1 onion, chopped, skin and trimmings reserved; 1 cup plus 3 tablespoons vegetable oil; 2 pounds okra, sliced 1/4 inch thick; 1 1/2 cups all-purpose flour; 1 green bell pepper, cut into medium dice; 3 celery stalks, cut into medium dice; 4 gumbo crabs (see Sources, page 269), cleaned, halved if small, quartered if large; 1 (14 1/2-ounce) can crushed tomatoes; 2 teaspoons dried thyme; 1 bay leaf; 1 clove garlic, minced; Kosher salt and freshly ground black pepper; 1 bunch green onions (white and green parts), sliced about 1/4 inch thick; Cooked white rice, hot, for serving

December 9, 2011

Recipe information

Yield
serves 10 to 12

Ingredients

4 pounds medium shrimp, peeled, shells and tails reserved

1 onion, chopped, skin and trimmings reserved

1 cup plus 3 tablespoons vegetable oil

2 pounds okra, sliced 1/4 inch thick

1 1/2 cups all-purpose flour

1 green bell pepper, cut into medium dice

3 celery stalks, cut into medium dice

4 gumbo crabs (see Sources, page 269), cleaned, halved if small, quartered if large

1 (14 1/2-ounce) can crushed tomatoes

2 teaspoons dried thyme

1 bay leaf

1 clove garlic, minced

Kosher salt and freshly ground black pepper

1 bunch green onions (white and green parts), sliced about 1/4 inch thick

Cooked white rice, hot, for serving

Preparation

Step 1
Put the shrimp shells and tails in a saucepan. Add the onion skin and trimmings and 12 cups cold water. Boil over high heat for 10 minutes. Strain and reserve. You will need about 8 cups stock.
Step 2
Heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the okra and fry until very lightly browned, about 2 minutes. Drain on a plate lined with paper towels.
Step 3
Heat a large saucepan over medium heat and add the remaining 1 cup oil. Add the flour and cook, stirring constantly, until the color of milk chocolate, 6 to 8 minutes. Add the chopped onion and cook, stirring, until the roux darkens to a bittersweet-chocolate brown, 6 to 8 minutes. Add the bell pepper and celery and cook, stirring, for 5 minutes.
Step 4
Stir in the 8 cups shrimp stock. Then add the fried okra, gumbo crabs, tomatoes, thyme, bay leaf, garlic, and salt and pepper to taste. Simmer for 45 minutes.
Step 5
Add the shrimp and green onions, and simmer until the shrimp are just cooked through, 8 to 10 minutes. Serve on top of cooked rice.

Bobby Flay's Throwdown!

TagsGumbo Stew Soup/Stew Shrimp Shellfish Seafood Okra Vegetable Crab Canned Tomato Tomato Scallion Onion Root Vegetable Rice Rice & Grains Celery Bell Pepper Main Dinner Dairy Free Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes