Poppy Tooker's Authentic Creole Seafood Gumbo
This recipe comes from Poppy Tooker, who is a well know NOLA teaching chef and who actually made a pot of gumbo on PBS "Globe Trekker" with Bobby Chinn, which is where I first saw it. It's a great recipe for a regional dish which probably has a hundred variations of gumbo. YOu can scale the recipe down for fewer servings.
- Preparing Time: 1 hour and 30 minutes
- Total Time: 2 hours
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
pescatarian
- 1 clove garlic chopped
- 1 cup flour
- 1 ea bay leaf
- 2 tablespoons thyme
- 1/2 cup oil
- 2 lbs shrimp green headless, raw, unpeeled
- 1 pint oysters
- 1 lb local crabs cleaned and broken up
- 1 ea onion, large chopped
- 1 ea bell pepper
- 3 ea celery stalks chopped
- 2 lbs okra sliced 1/4 inch thinck
- 1 14.5 oz can crushed tomatoes
- 1 gallon shrimp stock (see below)
- 1 bunch green onions (scallions) finely chopped
- chrstal hot sauce to taste
- Carbohydrate 21.12846569308 g
- Cholesterol 136.816733687036 mg
- Fat 38.4496659965075 g
- Fiber 2.8158926824761 g
- Protein 19.9760521183647 g
- Saturated Fat 5.57246784525316 g
- Serving Size 1 1 Serving (299g)
- Sodium 214.315932684561 mg
- Sugar 18.3125730106039 g
- Trans Fat 1.53961601695505 g
- Calories 503 calories
STOCK RECIPE: Peel shrimp and combine peels, onion skins, ends. Cover with water and boil for 10 minutes. Strain and reserve water. Fry okra in hot oil until lightly browned and reserve. Make a dark rouz with flour and oil, cooking until it achieves the color of milk chocolate. Add onions, stirring together until roux darkens further to dark chocolate brown. Add celery and bell pepper. Saute for five minutes, then add crab, tomatoes, okra, herbs and shrimp stock. Add garlic and salt and pepper to taste. Simmer for 45 minutes or a bit longer. 10 minutes before serving add in chopped green onions and shrimp.
