Seafood Gumbo with Okra

Ingredients

• 1 large carrot
• 3 celery ribs
• Shrimp Shells
• 1 medium onion
• 1 tsp salt
• 1 tsp black pepper
• 12 large Shrimp
• 1 cup Oyster meat
• 1 cup Mussels meat
• 1 lb Crawfish Tails
• 1 cup frozen sliced Okra
• 1/4 cup Worcestershire Sauce
• 1 tbsp fish sauce
• 12 oz Lager Beer
• 1 medium onion (diced)
• 1 medium bell pepper (diced)
• 2 celery ribs (diced)
• 3 cloves garlic (diced)
• 1 bay leaf
• 2 tbsp cajun seasoning
• 1 cup All-purpose Flour
• 1 stick butter

Instructions

1. 1

   --- Make the Stock ---

2. 2

   Blend shrimp shells and 1 cup of water in a food processor or blender. Strain liquid into dutch oven pot. Add all the other ingredients to the pot. Bring to a boil, then reduce to simmer for 45 mins to an hour.

3. 3

   Strain the liquid into a large bowl. Set aside

4. 4

   --- Make the Roux ---

5. 5

   Heat oil in a pan on medium low heat. Add flour and mix in well until consistency is a smooth paste. Stir constantly until roux reaches desired color. Go for a chocolate dark color which will require about 45 minutes.

6. 6

   --- Make the Gumbo ---

7. 7

   During last minute or so of cooking the roux add the onions, celery, and peppers and mix in well. Saute 3-4 minutes then add the garlic, cooking for about 30 secs.

8. 8

   Add frozen okra, plus a 1/4 of the spice mix. Cook for 1-2 minutes.

9. 9

   Add beer deglazing the pan. Allow the alcohol to cook off and the beer to reduce slightly.

10. 10

    Add stock, bay leaf, half the remaining spices, fish sauce and Worcestershire sauce. Mix and allow everything to simmer covered for about 45 minutes.

11. 11

    Add the seafood plus last of the cajun seasoning and simmer 10-15 minutes.

12. 12

    Serve over rice.