- Yield 16 servings
- Prep 15 mins
- Cook 70 mins
Enough gumbo for a party, and it's always a party when there's gumbo.
This gumbo starts with a medium-dark roux and the "Cajun Trinity": diced celery, bell pepper and onion. The reserved shrimp shells take a quick bath in the clam juice and broth mixture, making the gumbo super flavorful.
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 -- bay leaf, crushed
- 1 tablespoon salt
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/2 cup diced white onion
- 1 cup sliced okra (about 1 pound)
- 4 -- garlic cloves, minced
- 1 quart reduced-sodium chicken broth
- 1 quart clam juice
- 1 1/2 pounds small or medium shrimp, peeled, shells reserved
- 1 can (14-ounce) fire-roasted tomatoes
- 2 cups fresh oysters, drained
- 1 pound lump crabmeat, shell pieces removed
- 1 pound frozen crawfish tail meat
- 8 cups cooked white rice
- 4 -- green onions, chopped
- Heat oil in a large stockpot over medium-high heat. Stir in flour; cook until smooth and darkened (about the color of a penny). Add thyme and next 10 ingredients (thyme through garlic). Cook until vegetables are tender. Remove from heat and cool about 30 minutes.
- Bring chicken broth, clam juice and reserved shrimp shells to a boil in a large pot. Cook 10 minutes. Remove shrimp shells, and reserve stock.
- Add vegetable mixture to stock and blend well. Cook until thickened. Add tomatoes, oysters, crab, crawfish and shrimp. Simmer 20 to 30 minutes. Serve over rice; sprinkle with green onions.