Poppy's Seafood Gumbo
Poppy Tooker offers her spin on the classic Louisiana dish.
Appears in Poppy Tooker's cookbook, Louisiana Eats. Read our review.
Method
- Peel shrimp, reserving heads and shells. Make a stock by combining shrimp heads and peels, onion skins, celery bottoms and tops, and green onion parings in a stock pot.
- Cover with water in excess of 2 inches over discards and boil for 15 minutes. Strain and reserve liquid. Drain oysters and reserve oyster liquor; set aside.
- Fry okra in very hot oil until lightly browned.
- Make a dark roux with the flour and 1/2 cup oil, cooking to the color of milk chocolate. Add chopped onions, stirring until the roux darkens to a bittersweet chocolate brown. Add celery and bell pepper. Saute for 5 minutes, then add the gumbo crabs, tomatoes, okra, thyme, bay leaf, shrimp stock, and oyster liquor. Add garlic and salt and pepper to taste. Simmer for 45 minutes or longer.
- Ten minutes before serving, add shrimp and green onions. Add hot sauce and salt as needed. Serve on top of cooked rice.