2¼ hours | 30 min prep | Serves 6-8
1/2 cup vegetable oil/butter
1/2 cup flour
2-3 cloves garlic, minced
1-2 large onions, chopped
1-2 green bell peppers chopped
1 cup chopped celery
1 1/2 teaspoon thyme
2 bay leafs
1/2 tsp cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
6 cups beef broth
4 cups water
1 14.5 can diced tomatoes
8 ounces claw crabmeat, picked over for shells
3-4 whole crabs, cleaned and halved
1-2 cups of frozen okra
1-2 lb shrimp, peeled and deveined if desired
1 pint oysters drained; liquid reserved
1/2 cup chopped fresh parsley
* hot cooked rice
* favorite hot sauce
1.Begin to make the roux – over medium-high heat whisk the flour and vegetable oil in heavy a bottomed pot until the roux turns a peanut-butter brown color. Be careful not to let it burn; if it does, throw it away and start over.
2. Next, add the onions, garlic, celery and green peppers, and stir into the roux, turn the heat down to med-low and heat for 5 minutes .
3. Slowly stir in the broth and then add spices. Adjust spices to taste (season well).
4.Add crabmeat and cleaned whole crabs, and simmer for about 1 hour.
5.Add the shrimp, reserved oyster liquid, and frozen okra and cook for about 5 minutes.
6.Next add parsley, green onions, and oysters about 15 minutes before serving, and continue to cook over low heat stirring occasionally.
7. Serve ladled over rice, with and favorite hot sauce on the side.
TIP -Gumbo is great for freezing. If you decide to freeze, reheat the gumbo and add the oysters, 15 minutes before serving.