Shrimp and Crab Gumbo
This recipe is all mine.  I copied lots from Mama's Gumbo and learned some from my sis-in-law, but the rest is me!
To make a shrimp stock:
  1. Buy shrimp heads-on.  If you do this, buy more (in weight) than the recipe requires.  Remove heads and shells before cooking and set aside. 
  2. Put heads and shells in an uncovered soup pot with about 6 cups of water, lemons halves, and shrimp or crab boil seasonings.  I like Zatarain's in the mesh bag.  If you don't have any - throw in a dash of cayenne pepper, some paprika, and bay leaves.  Bring to a boil, then reduce and simmer (uncovered) for about 45 minutes.
  3. Strain well and use immediately or freeze for use later.
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​​Serves 8.
For Roux:
6 tablespoons olive oil
6 tablespoons all purpose-flour
For Gumbo:
1 and 1/2 cups celery, chopped
1 large or 2 medium/small onions, chopped
1 and 1/2 cups red bell pepper, chopped
2 cloves garlic, fine chopped
3 tomatoes, diced (or use a 16-oz can, drained)
1 and 1/2 cups okra, sliced (or frozen)
5 cups shrimp stock or chicken stock
2 pounds shrimp, peeled and deveined
1 and 1/2 cups lump crab meat (pick through for shell bits)
2 bay leaves
1/2 teaspoon cayenne pepper or paprika
salt and black pepper to taste
cooked rice
  1. In a heavy skillet, sauté chopped onions, celery, and peppers in olive oil until just tender.  Add garlic and okra and stir for a couple of minutes.  Remove from heat and set aside.
  2. Make the roux with the oil and flour in a heavy soup pot.  Here's my Roux Recipe:  Stir together the flour and oil in a heavy soup pot at a medium heat, then turn to low as it starts to thicken .  Keep stirring constantly and don't leave - it can burn quickly.  (This can take about 30 minutes; plan ahead.)  After 5 minutes or so, the mixture will start to foam, then after awhile it will start to darken.  You want a milk-chocolate color without smoking or burning.  Stirring is the key!
  3. When the roux is ready, quickly pour in the onion mixture and stir, stir, stir for about 4 minutes.  Throw in chopped tomatoes and stir some for another 2 - 3 minutes.
  4. Add the broth and stir in the okra and crabmeat.  Let simmer on very low heat, covered, for about 15 - 20 minutes.
  5. Add shrimp that has been peeled and deveined.  Cook over medium heat until all comes to a boil.  
  6. Lower heat back to a simmer. Add spices; add salt and pepper to taste.   Simmer until right consistency.
  7. Serve over cooked white rice with crusty French bread or saltine crackers.