Seafood Okra Gumbo

Nothing defines New Orleans, Louisiana more than Seafood Okra Gumbo. Having tried Seafood Okra Gumbo and a huge fan of seafood I can tell you, its hands down one of the best dinner dishes I have had. The mixture of seafood (shrimp, okra, and blue crabs) combined with rice, onions peppers and broth leaves a wonderful taste in your mouth. The first taste of Gumbo was established in 1803 using seafood. By 1885, Gumbo meat ingredients varied from chicken, shrimp, turkey, blue crabs, okra, bacon, beef, oysters, ham, and other meats. Even to this day you will find people who will make Gumbo differently due to the taste of the cook and the eaters. The ingredients and cooking instructions for this dish are listed below. *If you do like seafood feel free to substitute the seafood for your favorite meat.

Ingredients: 

• 2 pounds (approximately 40-50 count) fresh or frozen shrimp, head on
• 2 small blue crabs, fresh or frozen
• 3 quarts water
• 2 tablespoons cooking oil
• 1 quart fresh or frozen okra, sliced
• 2/3 cup cooking oil
• 1/2 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 teaspoon garlic, finely chopped
• 1 16 oz. can chopped tomatoes
• 2 bay leaves
• 2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon white pepper (or to taste)
• 1/4 teaspoon cayenne pepper (or to taste) 

Cooking Instructions: *For best outcome prepare 1 day in advanced before eating *serves 6 entrees

1.  Unthaw, clean, and peel shrimp
2.  Place shrimp shells and heads in a pot filled with 2 quarts of water, then heat pot till water boils
3. Once water is boiling bring heat on pot to a simmer for 30-45 minutes
4. After 30-45 minutes are up strain pot and put shrimp shells and heads aside
5. Wash crabs (with shells still on crab) and place in a pot filled with 1 quart of water. Again boil water and then set heat on a simmer level for 20 - 30 minutes. Then strain crabs and proceed to break off claws and shell of body and set aside.
6. Put 2 tablespoons of oil, okra and saute into a skillet and heat for about 10-15 minutes
7. Put 2/3-cup oil and flour in an 8 quart "heavy bottomed non-reactive Dutch oven-type pot" and set heat to medium. Cook until color of oil and flour turns dark brown. Upon proper color add celery, onions, garlic, bell peppers and saute. Then stir ingredients for equal distribution and until tender.
8. Add tomatoes, bay leaves, three peppers and salt. Cook for 10 minutes and stir occasionally. Upon the 10 minutes add the sauteed okra. Cook for 10 minutes.
9. Add crab and half of the shrimp. Stir ingredients while bringing the pot to a boil. Once pot hits a boil cover the pot and set the heat on simmer. Cook for 30 minutes and stir sporadicly.  
10.  Add salt and pepper according to your taste and broken crabs. Cook for 10 minutes. Add the rest of the shrimp. Cook for about 5 minutes then turn of heat from pot. 
11.  Let dish sit to allow flavors to mix while stirring occasionally. 
12. Upon serving dish put pot on a low heat and stir to avoid overcooking shrimp. When serving serve in large bowls filled with steamed rice.

“Traditional New Orleans Foods.” New Orleans Hotels, Restaurants and Things to Do, New Orleans Convention and Visitors Bureau, http://www.neworleanscvb.com/restaurants/traditional.