Lunch, my leftover meal from the night before…usually. Not this time. I went with a classic soup and salad for lunch. Gumbo soup (which is really where I put the work) and the spring salad (I just bought a bag) to be exact.
I decided to make the gumbo from scratch, so that means peeling some raw shrimp and making a stock first.
Then carefully making a roux and putting it all together. I think the stock really gives it the extra flavor, if you have the time and patience to peel lots of shrimp, I suggest doing it this way.
Bonus I added scallops cause they were on sale, but really, I’m sure you can add whatever seafood you feel like, or the usual chicken and/or andouille sausage.
|shells from 1 1/2 pound shrimp|
|1/2||bunch celery, sliced|
|1||teaspoon ground black pepper|
|1||tablespoon dried basil|
|2||teaspoons dried thyme|
|4||ounces vegetable oil|
|4||ounces all-purpose flour|
|2||tablespoons minced garlic|
|2||cups yellow onions, chopped|
|1||cup green bell peppers, chopped|
|1||cup celery, chopped|
|1||tablespoon kosher salt|
|1/2||teaspoon freshly ground black pepper|
|1/4||teaspoon cayenne pepper|
|1 1/2||pounds raw, whole, head-on medium-sized (31-50 count) shrimp|
|1||pound lump crabmeat|
|1.||In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.|
|2.||Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.|
|3.||Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.|
|1.||Preheat the oven to 350 degrees F.|
|2.||Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.|
|3.||Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.|
|4.||Add the salt, black pepper, cayenne pepper, and bay leaves and stir to combine.|
|5.||Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes.|
|6.||Turn off the heat, add the shrimp and crab meat and stir to combine.|