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Shrimp, Crab, and Oyster Gumbo

3.6

(11)

Recipe information

  • Yield

    Makes about 20 cups, serving 10 to 12 as a main course

Ingredients

For shellfish stock

shells from 1 1/2 pounds small shrimp
2 pounds frozen Alaskan King crab legs (about 4 legs), rinsed and broken into large pieces at joints of necessary
5 quarts water
1 onion, halved
1 carrot, halved
1 teaspoon whole black peppercorns
1 bay leaf
2 fresh parsley sprigs
1 1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup bread flour
2 large onions, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
1 1/2 pounds small shrimp, shelled
1/2 pound lump crab meat, picked over
2 dozen oysters, shucked, reserving their liquid
1 cup thinly sliced scallion greens (about 1 bunch)
Accompaniment: Cajun-style White Rice

Preparation

  1. Make stock:

    Step 1

    In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30 minutes. Transfer crab legs with tongs to a work surface and cool until they can be handles. Simmer stock 15 minutes more and pour through a large fine sieve into a large bowl. Return stock to kettle and keep warm, partially covered.

    Step 2

    Cut open crab shells with shears and remove meat, discarding shells and cartilage. Cut king crab meat into bite-size pieces and transfer to a small bowl.

    Step 3

    In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux , and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.

    Step 4

    Add roux mixture by large spoonfuls to hot stock, stirring well after each addition, and bring to a boil, stirring. Simmer gumbo, stirring occasionally, 15 minutes. Add shrimp and simmer, stirring, 2 minutes. Stir in king crab meat, lump crab meat, and oysters with their reserved liquor and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes. Stir in scallions, cayenne, and salt to taste. Gumbo may be made 1 day ahead, cooled completely, uncovered, and chilled, covered.

  2. Step 5

    Serve gumbo ladled over rice in large soup plates.

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