Old news by now but the New Orleans Saints won the Super Bowl. The end of the world must be near. In that case let’s eat some great authentic Louisiana cookin’. Of course we are talking seafood gumbo. It has been said that gumbo is Louisiana’s greatest contribution to American cuisine, and no other dish better represents the city of New Orleans.

Now we have done gumbo before here at Chili Cheese Fries Laboratories. Gumbo ya ya to be exact. Ya ya is usually made with chicken and or andouille sausage and is wonderful in it’s own right, but this is the real deal. In fact the word gumbo is derived from a Bantu word meaning okra and no self respecting Cajun would omit the okra from their seafood gumbo. That is unless you are making file’ gumbo but that is another post for another time.

This seafood gumbo is adapted from Poppy Tooker’s famous recipe. If you are from New Orleans then you probably have heard of Poppy, but if not you may recall her from Bobby Flay’s Food Network show “Throwdown” were she used this recipe to shame and humiliate Mr. Flay. The are a couple of modifications along with the inclusion of a shrimp stock recipe that brings added complexity.

INGREDIENTS:

For the shrimp stock

• shells, tails and heads from 2 lbs of shrimp
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 2 garlic cloves, cracked
• 1 lemon, sliced
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon black peppercorns
• 10 cups water

For the seafood gumbo

• 2 lbs shrimp, peeled and de-veined
• 1/2 yellow onion, chopped
• 1 lb okra, cut into 1/4 inch slices
• 1/2 cup canola oil, plus 2 tablespoons
• 3/4 cup all purpose flour
• 1 stalk celery, chopped
• 1/2 green bell pepper, chopped
• 1/2 can crushed tomatoes
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh chopped thyme leaves
• 1 bay leaf
• 8 cups shrimp stock
• 1 clove garlic
• Kosher salt
• Fresh ground black pepper
• Tabasco sauce
• 1/3 cup chopped green onions

PREPARATION:

For the shrimp stock

Place all ingredients in a large stock pot and bring to a boil. Reduce to a low simmer and cook uncovered for about 45 minutes, skimming off any foam that forms on the surface. It should cook down to about 8 cups Freeze if you are not using it right away.

For the seafood gumbo

1. Heat the 2 tablespoons of oil in a large saucepan and add the okra. Cook until lightly browned. Drain on paper towels.

2. In a large, heavy bottomed stock pot over medium heat, add the 1/2 cup oil and flour and make a roux. I like to use a deep pot to reduce the chance of splattering the searing hot oil on myself. The roux will take time, maybe about 45 minutes of constant stirring with the longest wooden spoon you have until it is the color of milk chocolate. Don’t rush it or you could burn the flour. If it looks speckled, it is ruined and you must start over. Hey nobody said this would be easy.

3. Add the onion and continue to cook and stir until it is the color of dark chocolate. Add the celery and bell pepper and sauté for about 5 minutes then add the crabs, tomatoes, fried okra, thyme, bay leaf, garlic, Worcestershire sauce and shrimp stock. Season to taste with salt, pepper and Tabasco. Simmer for 45 minutes then add the shrimp and green onions. Serve over cooked rice.

Serves 4 – 6

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