Okra and Shrimp Gumbo with Homemade Shrimp Stock

Ingredients

• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme thyme
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cups shrimp shells (heads, and tails)
• 3 celery ribs (chopped roughly)
• 1 large onion (cut into large pieces)
• 4 garlic cloves (peeled and smashed)
• 2 medium carrots
• 1/2 cup dried smoked shrimp
• 8-10 black peppercorns
• 1 tablespoon kosher salt
• 1 1/2 quarts water
• 1 tablespoon vegetable oil
• 3 pounds fresh okra (sliced thin)
• 1 yellow onion (diced)
• 1 green bell pepper (diced)
• 2 celery ribs (diced)
• 14 oz canned crush tomatoes
• 4 cups shrimp stock
• 1 pound shrimp (cleaned and deveined)
• 1/2 pound smoked ham (diced)
• 1 cup mussels meat
• 2 bay leaves

Instructions

1. 1

   --- Make the spice mix ---

2. 2

   Add all the ingredients to a small mixing bowl or ramekin. Mix well and set aside.

3. 3

   --- Make the shrimp stock ---

4. 4

   Wash the whole shrimps in your sink. Peel the shrimp fully removing the heads, tails, and shells.

5. 5

   Set the shrimp aside and place the shells, tails, and heads in a blender or food processor.

6. 6

   Add about a quart and a half of water to the blender and puree fully.

7. 7

   Place the stock base to a large stock pot and add the garlic cloves, carrots, celery, onions, dried shrimp, peppercorns, and salt. Bring to a boil then reduce heat to a simmer. Simmer for an hour and set aside. Store in the refrigerator.

8. 8

   --- Make the Gumbo ---

9. 9

   Heat a large dutch oven pot on medium heat. Add the oil and then saute the onions, peppers, garlic, and celery for 3-4 minutes. Add a quarter of the dry seasoning mix to the vegetables for the last minute of cooking.

10. 10

    Add the sliced okra, more of the seasoning mix, crushed tomatoes, and gumbo filé powder. Mix well and cook for another 3-4 minutes stirring frequently.

11. 11

    Add the bay leaves, plus 4 cups of the shrimp stock, and the rest of the seasoning mix. Cover and cook on low for 30 minutes.

12. 12

    Add shrimp, mussels, and ham to the pot. Mix well and cook another 5 minutes. Turn off heat and set aside.

13. 13

    Serve the gumbo over a bowl of cooked rice. Top with chopped fresh parsley and diced green onions with your favorite hot sauce.