Gourmet’s Seafood Gumbo

READY IN: 2hrs 10minsYIELD: 1 pot

INGREDIENTS

  • 12 lbbacon, chopped
  • 12 cupvegetable oil, approximately
  • 34 cupflour, all-purpose
  • 2celery ribs, chopped
  • 1green bell pepper, chopped
  • 1mediumonion, chopped
  • 5garlic cloves, finely chopped
  • 2 12 quartsfish stock
  • 1 (14 ounce) can whole tomatoes, in juice, drained and chopped
  • 1lb cut okra, frozen, not thawed
  • 1teaspoonthyme, chopped
  • 1bay leaf
  • 1teaspooncayenne, rounded
  • 12 cupflat leaf parsley, chopped
  • 12 cupscallion, chopped
  • 1 12 lbsmedium shrimp, in shell, peeled and deveined
  • 2dozen shucked oysters, with their liquor, oysters picked over for shell fragments
  • 12 lblump crabmeat, picked over
  • NUTRITION INFO

    Serving Size: 1 (769) g

    Servings Per Recipe:8

    Calories: 599.9

    Calories from Fat 304 g 51 %

    Total Fat 33.8 g 52 %

    Saturated Fat 7.6 g 38 %

    Cholesterol 226.1 mg 75 %

    Sodium 1459.1 mg 60 %

    Total Carbohydrate27.4 g 9 %

    Dietary Fiber 3.8 g 15 %

    Sugars 3.5 g 13 %

    Protein 45.5 g 91 %

    DIRECTIONS

  • Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
  • Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
  • Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6 to 7-quart pot.
  • Stir in stock,tomatoes, okra, thyme, bay leaf, cayeen, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
  • Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
  • Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt, Discard bay leaf.
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