Poppy's Seafood Gumbo

Poppy Tooker offers her spin on the classic Louisiana dish.

by

10–12 ×

2 lbs. Shrimp, shells and head on

1 Onion, chopped, peel reserved

3 Stalks Celery, chopped, tops and bottoms reserved

6 Green onions, thinly sliced, parings reserved

1 pint Oysters

2 lbs. Okra, sliced into 1/4" rounds

2 Cups Oil, plus additional for frying

1 Cup Flour

1 Bell Pepper, chopped

1 lb. Gumbo Crabs

1 Can (1 lb.) Crushed Tomatoes

2 Tbsp. Thyme

1 Bay Leaf

1 Clove Garlic, minced

Salt and Pepper, to taste

Hot Sauce, to taste

Main Dish

Louisiana cuisine

Appears in Poppy Tooker's cookbook, Louisiana Eats. Read our review.  

Method

  1. 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.
  2. 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.
  3. Fry okra in very hot oil until lightly browned.
  4. 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.
  5. Ten minutes before serving, add shrimp and green onions. Add hot sauce and salt as needed. Serve on top of cooked rice.