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Ingredients

STOCK

1. 3 tablespoons vegetable oil
2. 3 pounds medium shrimp, shelled and deveined, shells reserved
3. 2 tablespoons tomato paste
4. 1 gallon plus 2 cups clam juice
5. 1 medium onion, finely chopped
6. 2 celery ribs, chopped
7. 1 large carrot, chopped
8. 8 bay leaves

ROUX

1. 1 1/2 cups all-purpose flour
2. 1 cup vegetable oil

GUMBO

1. 1/4 cup vegetable oil
2. 4 large garlic cloves, minced
3. 1 large onion, finely chopped
4. 2 celery ribs, finely chopped
5. 2 cups canned crushed tomatoes
6. 1 large green bell pepper, finely chopped
7. 1 pound okra, sliced into 1/2-inch rounds
8. 1 tablespoon chile powder
9. 1 tablespoon paprika
10. 1 1/2 tablespoons filé powder (see Note)
11. 1 tablespoon dried oregano
12. 1 teaspoon dried thyme
13. 1 teaspoon cayenne pepper
14. 1 teaspoon ground white pepper
15. Salt
16. Shelled and deveined shrimp (from the stock)
17. 1 pound lump crabmeat, picked over
18. Steamed rice, sliced scallions and Tabasco, for serving

Description

Food & Wine