Tucker’s Seafood Gumbo

Poppy Tooker is a well-regarded New Orleans cooking instructor. This is the gumbo she used to defeat Bobby Flay in a Gumbo Throwdown.

This Recipe Serves 10 to 12

Whatcha Need:
1 cup oil
1 1/2 cups flour
4 gumbo crabs
4 lbs. shrimp
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 lbs. okra, sliced 1/4 inch thick
oil for frying okra
14.5 oz. canned crushed tomatoes
1/2 gallon shrimp stock
1 clove garlic
2 tablespoons thyme
1 bay leaf
1 bunch green onions

Whatcha Do:

  1. Peel shrimp and combine peels, onion skins, and tops in a stock pot. Cover with water and boil for 10 minutes.
  2. Strain and reserve water.
  3. Fry okra in very hot oil until lightly browned.
  4. Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown. Add onions, stirring together until the roux darkens to a bittersweet chocolate brown. Add celery and bellpepper. Saute for five minutes, then add the gumbo crabs, tomatoes okra, herbs, and the shrimp stock. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.
  5. 10 minutes before serving add shrimp and green onions. Serve on top of cooked rice.
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