I will tell you, we eat a lot of shrimp around here and I always keep to shells to make a shrimp stock. I had alot of shells, so my stock is going to be much heartier than if you just use the shells from the shrimp in this recipe. Plus, if you save shells, you can make the stock ahead of time and really cut your time in half.
Also, Diane's directions under the ingredients listed using 1/2 pound of gumbo crabs (about 2) or soft-shell crabs (their home is near the gulf so they are readily available to them). But not in Chattanooga. So I substituted an 8 oz container of crab claw meat (available in the seafood section in Publix). Also, her recipe calls for a 12 oz bottle of amber beer (an ale or full-bodied beer). I'm not very familiar with beer and really didn't know what that means. But she had found in this area the "Yeungling" brand of beer worked well.
This makes about 3 quarts and will serve about 10-12 people. She says you can double the recipe but recommends not decreasing it. The rest will freeze well, so now I have a couple of containers in the freezer that I'm already eyeing!
We used to eat gumbo from a restaurant in Beaumont, TX which, I swear, was the best we'd ever had. When Diane made this for us, we both thought that her's was even better. I think I came pretty close. Thank you, Diane!
FOR THE STOCK:
Boil shrimp shells and heads (if you have them) in about 6 1/2-7 quarts of water with a couple of ribs of celery, some onion, and a pot or two of garlic and S&). You can throw in a bell pepper, too if you want. Cook until stock is done. You will be able to tell by the look of the stock and the taste when it is done. Again, you can make the stock well ahead of time and freeze. NOTE: You will need 6 cups for the gumbo.
DIANE'S SEAFOOD GUMBO (Serves 10-12) Cook Time: about 1 3/4 hour
1/2 cup canola oil
1 cup flour
1 1/2 cups sweet onions (chopped fine)
3/4 cup green bell pepper (chopped fine)
3/4 cup celery (chopped fine)
2 Tbsp minced garlic
12 oz bottle of amber beer
6 cups shrimp stock
1/4 tsp dried thyme
2 bay leaves
1/2 pound crab meat
2 tsp Worcestershire sauce
1 Tbsp salt, or to taste
1/2 tsp cayenne pepper, or to taste (I used 1/4 tsp)
1 pound medium to large shrimp, headed, peeled, and deveined
1 pound white meat fish filets (catfish, grouper, snapper, any white meat fish), but into bite-sized pieces
1 Tbsp seasoned salt
24 oz oysters with their liquid (also available in the seafood section. Here, at Publix)
1/4 chopped fresh parsley, optional
1/2 cup chopped green onion tops, optional
Cooked rice, white, brown, and a white & wild blend mix
Put the oil in an 8 quart stockpot over medium heat. Heat the oil for about 5 minutes and add the flour. Stir the oil and flour with a wooden spoon to make your roux. Continue to stir the roux for 20-25 minutes (mine took 30 minutes) until it is milk chocolate colored.
When the roux is done, add the onions, bell pepper, and celery to the roux and stir to blend. Stir for 5 minutes and then add the garlic. Cook the garlic for 30 seconds before adding the beer and shrimp stock to the pot. Add the thyme, bay leaves, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to simmer. Continue to simmer the gumbo for one hour, skimming the foam and any oil that rises to the top during that hour.
Bring the gumbo back to a high heat, but not boiling (or roux will break down). Season the shrimp and fish with 1 1/2 tsp each of seasoned salt. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters and crabmeat to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season, if necessary, to your taste.
Serve the gumbo in a bowl over the rice. Garnish with parsley and green onions, if desired.
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