Seafood Gumbo

By bbarton81

Ingredients

• 6 tbsp vegetable oil, divided
• 1 lb fresh okra or 1 (16oz) pkg of frozen okra, thawed, thinly sliced (about 4 cups)
• 1 tsp white vinegar
• 1/3 cup all-purpose flour
• 1 c chopped onion
• 1 c chopped green onion
• 1 c chopped green pepper
• 1/2 c chopped celery
• 1 (14.5 oz) can diced tomatoes
• 1/2 c cubed chorizo
• 1 1/2 qt fish stock or water
• 2 bay leaves
• 1 fresh sprig thyme
• 1 tbsp Worcestershire sauce
• 2 tsps Tabasco sauce
• 2 tsp salt
• 1 lb shrimp, shelled and deveined
• 1/2 lb lump crab meat, picked over
• 2 tbsp chopped fresh parsley
• 3 cups cooked rice
• Additional chopped green onion and parsley for garnish

Details

Servings 6

Preparation

Step 1

In medium skillet (not cast iron) heat 3 tbsp oil. Add okra, stirring frequently, and cook 20 to 30 mins (fresh okra will take 30). Add vinegar and cook another 10 mins, until okra is no longer "ropy or slimy" and is lightly browned. Set aside.

In large pot, heat remaining 2 tbsp of oil. Add flour, and cook over medium heat, stirring constantly, about 30 mins, until roux turns dark brown and develops nutty aroma. Add onion, scallions, garlic, green pepper, celery, parsley, and cook 10 mins. or until vegetables are tender. Add tomatoes, okra, ham, fish stock, bay leaves, thyme, Worcestershire sauce, Tabasco sauce, and salt. Simmer, uncovered, 45 minutes.

Add shrimp and crabmeat and simmer for 5 to 10 minutes. Discard bay leaves and thyme. Serve gumbo over cooked rice with additional Tabasco sauce if desired. Garnish with scallions and parsley.