I gathered some of the fresh ingredients for the Gumbo. Onions, celery , and yellow bell peppers are a must. (The Holy Trinity) but I also used a few hot peppers,garlic, tomatoes, parsley, bay leaf,and scallions. I prepared a mixture of herbs and spices (thyme,cilantro, paprika,salt, pepper,bay)….
Sauteed diced onions, celery, onions and garlic , stirring constantly til golden brown….
This is the beginning of the Roux. Its basically a cup of vegetable oil and a cup of flour. I slowly cooked it in a sturdy iron pot on low heat , and I constantly whisked it for about 90 mins. Yes it was a workout, but with friends nearby and a glass or two of vino, I did ok. It finally turned a lovely golden brown.
The Holy Trinity waits to get tossed in to the Roux. I had all the other veggies ready to toss in too.
Suddenly it was time for the stock and the Holy Trinity veggies to come together. I used about 5 cups of home made fish stock, then simmered til it reduced. I kept whisking.Then I added the tomatoes and scallions and other veggies…I gradually added the herb and spice mixture, fresh chopped parsley, bay leaf, and the chopped crab meat…
The Gumbo seemed a bit soupy to me, so I decided to chop up some chicken thighs. Im glad I did. Dont forget to taste for salt and pepper or spices. Add whatever you think it might need.
I threw in about 2 lbs of peeled, de-veined, tail-on shrimp , turned off the heat,covered and let sit for a few minutes til the shrimp were perfectly tender. The Gumbo was done.
I made some fluffy white arborio rice, spooned some Gumbo over it, sprinkled it with more fresh parsley and served the most delicious sweet and spicy Gumbo Id ever tasted.