Ingredients:

  • 1 lb raw shrimp shells and heads
  • 2 quarts water
  • 1 large onion, quartered
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 cup neutral oil
  • 1 cup all-purpose flour
  • 2 large yellow onions, finely diced
  • 2 green bell peppers, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 lb fresh okra, sliced into rounds
  • 2 lbs large shrimp, peeled and deveined
  • 1 lb lump crab meat
  • 3 cleaned blue crabs, halved
  • 1 pint fresh shucked oysters with their liquor
  • 2 tbsp Cajun seasoning
  • 1 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce
  • 2 tbsp gumbo file powder
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup green onions, sliced

Instructions:

  1. Build the stock. Combine 1 lb shrimp shells and heads, 2 quarts water, one quartered onion, 2 bay leaves, and 1 tsp peppercorns. Boil for 20 minutes. Note: This creates the flavor foundation.
  2. Strain the liquid. Pour the stock through a fine mesh sieve into a clean bowl. Discard the solids and set the liquid aside.
  3. Start the roux. In your Dutch oven, heat 1 cup neutral oil over medium heat until shimmering. Gradually whisk in 1 cup flour.
  4. Toast to mahogany. Stir the roux constantly with your flat bottomed spatula. Do not stop. Continue for 20-30 minutes until it reaches the color of dark chocolate.
  5. Drop the trinity. Immediately stir in 2 diced onions, 2 diced bell peppers, and 3 diced celery stalks. Listen for the sizzle and watch the steam as the veggies stop the roux from burning. Sauté for 5 minutes.
  6. Add aromatics. Stir in 4 minced garlic cloves and 1 lb sliced okra. Cook for 3-5 minutes until the okra brightens in color.
  7. Introduce the stock. Slowly ladle in the prepared seafood stock, whisking constantly to ensure a smooth consistency. Add the Cajun seasoning, cayenne, and Worcestershire sauce.
  8. Bring to a gentle simmer. Add the halved blue crabs. Cover and simmer for 30-40 minutes to develop the flavor base.
  9. Gently fold in the peeled shrimp and lump crab meat. Simmer for 5 minutes. Add the oysters and their liquor, cooking for 2-3 minutes until the oyster edges begin to curl.
  10. Remove from heat. Stir in the gumbo file powder. Garnish with parsley and green onions before serving over steamed white rice.