Seafood Gumbo

Ingredients:
1 1/2 cups flour
1 cup oil
Shells and heads from 2 ½ pounds of shrimp (whole pre-peeled shrimp with the heads and all)
2 whole cleaned crabs (gumbo crabs will have the back, the legs and the dead man’s fingers pulled off)
1 good fresh fish head (optional)
2 celery stalks
1 whole onion- peeled
1 whole bell pepper- cored
1 gallon water
2 cups roux
2 cups diced onion
1 cup diced bell pepper
1 cup diced celery
cup diced green onions
1 gallon seafood stock with crab bodies
3 cups diced tomatoes
5 cups okra- sliced 3/8” thick (some folks brown this in oil ahead of time. I do!)
1 pound Andouille Sausage (brown this in another pan ahead of time, pat dry and slice ¼” thick)
1 ½ pounds 21/25 count peeled shrimp
1 pint dark crab meat
1 pint crab claws
1 pint oysters with juice (optional- I usually just throw a few in and eat the rest raw. It’s up to you…)
1 tsp salt
1 tsp pepper
2 bay leaves
1 tbsp. thyme
1 tbsp. Tony’s
1 tbsp. cayenne pepper
Hot sauce to taste

Steps:
How to make Roux- The easiest way to get roux made is to marry a nice girl from Dauphin Island. She will know just how to make it. If that fails, start by adding the oil to a cast iron or other heavy skillet over low heat. Slowly add the flour until a thick paste is formed. A good wire whisk is good for stirring it all together. Keep stirring over low heat for 30 minutes – 2 hours. Don’t let it stick to the bottom of the pan, but don’t over stir or it won’t cook. Bubble, stir, bubble, stir, repeat. If it gets black flakes in it- start over. If it smells like burned rubber- start over. If it eventually turns the color of dark chocolate and smells wonderful- you’re there!

How to make the seafood stock-  Combine the ingredients in a large pot. Boil for 30 minutes, skimming any foam as you go. Let cool and strain through a fine wire colander. Throw away all of the solids except the crabs. We need those!

How to make the Gumbo-
1. Add the onion, bell pepper and celery to the roux JUST before it burns. Take it off the heat and stir!
2. Whisk the seafood stock into the roux, Making sure there aren’t any roux clumps left on the bottom of the pan. Raise heat to medium/ high and add the tomatoes, okra, green onions, Andouille sausage and spices. Keep at a low boil for about an hour. This is a good time to fix a drink or visit with your friends. Stir occasionally.
3. When its good and hot, and it smells like you want to eat the spoon you stirred it with, start getting your seafood ready. With your gumbo at a simmer add the shrimp then about 5 minutes later the crab meat and claws. Throw two of the oysters in and eat the rest raw. Remove the gumbo from heat.
4. Season the Gumbo once more to taste. Serve over rice with a good crusty piece of French bread.

For more recipes visit deepsouthcookingoutfitters.com

About the Guest:
Gene Fox is the President of the dauphin Island Chamber of Commerce and the owner of Deep South Cooking Outfitters.

Upcoming events:

Jan 21- Krewe De La Dauphine 1 p.m.
Jan 28 - Island Mystics 1 p.m.
April 13-15 Dauphin Island Gumbo festival - In year's past, the event has just been a cookoff. This year, it's expanding to a three day festival with cooking demonstrations, a cookoff and more.