Week 50 – Lunch

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.

INGREDIENTS

For Stock
shells from 1 1/2 pound shrimp
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
8 cloves garlic
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
For Gumbo
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
3 bay leaves
1.5 quart stock
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
1 pound lump crabmeat

INSTRUCTIONS

For Stock
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.
For Gumbo
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.
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