Seafood Gumbo with Okra

Name: Seafood Gumbo with Okra
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: 1 pound raw shrimp in the shell; 4 cups Fish Stock; 2 cups finely chopped onions; 1 cup chopped sweet green peppers; ¼ cup chopped long hot or mild green chilies, optional; 1 cup chopped celery; 1/2 cup chopped scallion(s); 1 tablespoon finely chopped garlic; ⅓ cup plus 3 tablespoons vegetable oil, bacon fat, or lard; ⅓ cup plus 3 tablespoons vegetable oil, bacon fat, or lard; ⅓ cup plus 3 tablespoons vegetable oil, bacon fat, or lard; ⅓ cup flour; ½ pound cooked crabmeat, or 1 package (6 ounces) frozen and defrosted crabmeat, optional; ½ to 1 teaspoon Worcestershire sauce; ½ pound cooked crabmeat, or 1 package (6 ounces) frozen and defrosted crabmeat, optional; ¾ pound fresh okra, trimmed and cut into ½-inch pieces, or 1 package (10 ounces) frozen cut okra; Freshly ground pepper to taste; Salt to taste, if desired; ⅛ teaspoon grated nutmeg; Juice of ½ lemon; ⅓ cup dry white wine or dry vermouth; ⅓ cup dry white wine or dry vermouth; ¾ pound fresh okra, trimmed and cut into ½-inch pieces, or 1 package (10 ounces) frozen cut okra; 1 or 2 dried hot red peppers, or ½ teaspoon dried hot red pepper flakes; 1 bay leaf; 1 cup canned Italian peeled tomatoes; 1 cup oysters with their liquor; 4 sprigs fresh thyme, or ½ teaspoon dried; 6 whole cloves; 16 whole allspice

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

⅓ cup plus 3 tablespoons vegetable oil, bacon fat, or lard
⅓ cup

Americas
United States
Dinner
Spicy

Method

Put ½ cup oil and the flour in a heavy 4- or 5-quart casserole or Dutch oven. Cook over low heat, stirring with a wooden spoon, 20 to 40 minutes or l