Submitted by: David J.
Recipe origin: Louisiana / West Virginia

In Louisiana, we often say “There are as many recipes for gumbo as cooks that make it.” There are many recipes for gumbo that mix seafood and meat (e.g. shrimp and andouille). I would never tell someone else that they were doing it wrong, but I strongly believe that meats overpower the delicate flavors of seafood and am adamant that the best gumbos are pure seafood.

1 pound (35-count) shrimp, peeled
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
4 jumbo crabs
3 quarts shrimp or crab stock
1 stick of butter
1 cup flour
4 cups frozen okra
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 cups sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper
Crystal Hot Sauce

In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in
flour and, using a wire whisk or roux spoon, stir constantly until brown Creole
roux is achieved. Do not allow roux to scorch. When golden brown, reduce
heat to simmer and sauté okra approximately fifteen minutes. Add onions,
celery, bell pepper and garlic and sauté approximately 3-5 minutes until
vegetables are wilted. Add claw crabmeat and stir into roux. Slowly add
shellfish stock, a little at a time, stirring constantly until it is incorporated. Add
the gumbo crabs and bring to a low boil, reduce to simmer, and cook
approximately 30-45 minutes to cook the vegetables. Add additional stock if
necessary to retain volume. Add green onions and parsley. Season to taste
using salt, pepper and Crystal. Fold shrimp, lump crabmeat, oysters and
reserved oyster liquid into soup. Return to a low boil and cook approximately 5
minutes. Adjust seasonings and serve with cooked rice.