Poppy Tooker’s Seafood Gumbo

Step 1

Put the shrimp shells and tails in a saucepan. Add the onion skin and trimmings and 12 cups cold water. Boil over high heat for 10 minutes. Strain and reserve. You will need about 8 cups stock.

Step 2

Heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the okra and fry until very lightly browned, about 2 minutes. Drain on a plate lined with paper towels.

Step 3

Heat a large saucepan over medium heat and add the remaining 1 cup oil. Add the flour and cook, stirring constantly, until the color of milk chocolate, 6 to 8 minutes. Add the chopped onion and cook, stirring, until the roux darkens to a bittersweet-chocolate brown, 6 to 8 minutes. Add the bell pepper and celery and cook, stirring, for 5 minutes.

Step 4

Stir in the 8 cups shrimp stock. Then add the fried okra, gumbo crabs, tomatoes, thyme, bay leaf, garlic, and salt and pepper to taste. Simmer for 45 minutes.

Step 5

Add the shrimp and green onions, and simmer until the shrimp are just cooked through, 8 to 10 minutes. Serve on top of cooked rice.