Food Network: Shrimp and Oyster Gumbo with Okra

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Shrimp and Oyster Gumbo with Okra
Recipe courtesy Tyler Florence

Ingredients
Shrimp Stock:
1 1/2 pounds jumbo shrimp, with heads and shells
1 blue crab
1 onion, halved
2 bay leaves
5 sprigs fresh thyme
1/4 teaspoon cayenne
2 tablespoons Old Bay seasoning
2 lemons, halved and squeezed

Gumbo:

1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 yellow onions, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, finely chopped
1 pound okra, cut into 1/4-inch slices
1 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon Old Bay seasoning
1 (15-ounce) can chopped tomatoes, drained
3 bay leaves
3 fresh thyme sprigs, leaves striped from the stem
2 quarts Shrimp Stock

1 1/2 pounds reserved peeled shrimp
1 pint raw, shucked oysters (about 20 pounds unshucked)
3 cups cooked long-grain white rice
Chopped flat-leaf parsley and green onions, for garnish
Crusty French bread
Fire Water, recipe follows

Instructions
To make the shrimp stock: Peel the shrimp, and toss
the heads and shells into a large stock pot; refrigerate the peeled shrimp until
ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old
Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the
liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45
minutes, uncovered, skimming any foam that rises to the top. Strain the stock into

a heatproof container or another pot to remove the chunky solids; at this point
you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until
needed.

To make the gumbo, you must start with a roux base: Melt the butter over
medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam
subsides, add the flour, stirring constantly with a wooden spoon or whisk to
prevent lumps - it may lock-up like cake frosting but just keep stirring through
it. Cook the roux until it's the color of a walnut and smells equally as nutty,
this should take about 15 minutes.

Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it
ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay
leaves, and thyme. Cook for 10 minutes, stirring now and then, until the

vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring
the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring
occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters,
cook about another 15 minutes; adjust seasoning.

To serve: Ladle the gumbo into shallow bowls and pile some rice in the center.
Sprinkle the parsley and green onions over the top. Pass the French bread and hot
sauce at the table.