continued...
Place
the _ cup oil in a large (8 quart) heavy bottomed non-reactive
Dutch oven type pot. Add the flour and, over a medium high fire,
make a dark brown roux as described on page10. As soon as the
proper color is achieved, add the onions, bell pepper, celery
and garlic and saute, stirring occasionally until tender. 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.
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.
Add the sauteed okra and cook for 10 more minutes.
Add the crab stock and half of the shrimp stock to the pot. Stirring
constantly, bring the pot to a boil. Lower the heat a bit, partially
cover and simmer for thirty minutes, stirring occasionally. If
the gumbo appears too thick, add more stock to adjust. Add salt
to taste and adjust the pepper if desired. Add the broken crabs
and simmer for about 10 minutes. Add the peeled shrimp, return
to a boil and simmer until the shrimp are firm and pink, about
5 minutes. Remove the pot from heat.
As is the case with most gumbos, this dish is best prepared either
early in the day it is to be served, or even the day before, thereby
allowing time for the flavors to marry. When reheating, stir often
and be careful to avoid overcooking the shrimp.
Serve in large bowls over steamed rice. This recipe will yield
about six entrees or ten to twelve appetizers.
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