How To Make Perfect Gumbo

Name: How To Make Perfect Gumbo
Total time: 120 min
Ingredients: 9 tbsp Canola oil; 9 Crab, halved; 4 lb Shrimp, peeled rinsed; 1 Bell pepper, seeded chopped; 1 + ¼ cups Scallion, halved, sliced; 3 sprigs + 3 tbsp Parsley, chopped; 3 sprigs + ¾ tsp + 5 sprigs Thyme, dried; 6 cloves Garlic, minced; 4 Bay leaf, dried; 7 tsp Black pepper, ground; 1 ½ tbsp Salt; 1 tbsp White pepper, ground; 1 tbsp Cayenne pepper; 1 tbsp Paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; ¾ tsp Oregano, dried; 2 cups Okra, sliced; ½ cups Flour; 1 Onion, chopped; 2 stalks Celery, chopped; 1 lb Smoked sausage, sliced; 1 tbsp Worcestershire sauce; 6 cups Rice, cooked; 1 tsp Filé powder

By Tasty · 120 min

Ingredients

Canola oil9 tbsp
Crab · halved9
Shrimp · peeled rinsed4 lb
Bell pepper · seeded chopped1
Scallion · halved, sliced1 + ¼ cups
Parsley · chopped3 sprigs + 3 tbsp
Thyme · dried3 sprigs + ¾ tsp + 5 sprigs
Garlic · minced6 cloves
Bay leaf · dried4
Black pepper · ground7 tsp
Salt1 ½ tbsp
White pepper · ground1 tbsp
Cayenne pepper1 tbsp
Paprika1 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Oregano · dried¾ tsp
Okra · sliced2 cups
Flour½ cups
Onion · chopped1
Celery · chopped2 stalks
Smoked sausage · sliced1 lb
Worcestershire sauce1 tbsp
Rice · cooked6 cups
Filé powder1 tsp

Instructions

Make the stock: heat the canola oil in a heavy 5-quart pot over medium heat, add the crabs and cook 2-3 minutes until the shells turn bright orange, then add the shrimp shells and heads and cook 2-3 minutes more until pink. Mash the shells to release juices.
Add the bell pepper, onion and celery scraps, green onion, parsley, thyme, garlic, bay leaves, black pepper and water. Bring to a gentle boil, reduce to medium-low and simmer 30-35 minutes.
Strain through a large fine-mesh sieve into a large bowl until you have 12 cups of stock.
Mix the salt, white pepper, black pepper, cayenne, paprika, garlic powder, onion powder, thyme and oregano in a small bowl to make the Creole seasoning.
Heat 6 tablespoons canola oil in a heavy 6-quart pot over medium-high heat until faint wisps of white smoke appear (if thick dark smoke appears, remove from heat and cool 3 minutes). Fry the okra 2 minutes until army-green, then drain on paper towel, leaving the oil in the pot.
Heat the remaining 2 tablespoons oil until faintly smoking, whisk in the flour and cook, whisking constantly, 5-6 minutes until dark cocoa brown (if browning too fast, take off heat while stirring and lower heat to medium-low).
Lower heat to medium, add the chopped onion, bell pepper and celery with 2 tablespoons of Creole seasoning and cook 2-3 minutes until softened. Add the garlic, bay leaves and remaining Creole seasoning.
Raise heat to medium-high. Whisking constantly, add the stock 4 cups at a time. Add the okra, sausage, crabs, thyme and Worcestershire sauce. Bring to a boil, then lower to low and simmer uncovered 1 hour, skimming foam, until thickened and reduced by one quarter.
Season with salt and pepper to taste, add the shrimp, remove from heat, cover and let residual heat cook the shrimp 10 minutes.
Ladle into bowls and serve over rice, garnished with parsley, green onion and filé powder if using.

Summarized from Tasty's video. Watch it for the details.

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