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Shrimp, Crab, and Oyster Gumbo

Source of Recipe


From "The Goumet Cookbook"



List of Ingredients



• 1½ pounds small shrimp in shells (36 to 40 per pound), peeled, shells reserved
  
• 2 pounds frozen Alaskan king crab legs (4 legs), rinsed and broken apart at joints into large pieces
  
• 1 medium onion, halved, plus 2 large onions, chopped (2 cups)
  
• 1 medium carrot, halved
  
• 2 fresh flat-leaf parsley sprigs
  
• 1 tsp black peppercorns
  
• 1 Turkish bay leaf or ½ California bay leaf
  
• 2 tsp salt
  
• 3½ quarts water
  
• 1/3 cup vegetable oil
  
• ½ cup all-purpose flour
  
• 1 green bell pepper, cored, seeded, and chopped
  
• 2 celery ribs, chopped
  
• ½ pound lump crabmeat, picked over for shells and cartilage
  
• ½ cup shucked small oysters (about 24 oysters), with their liquor
  
• 1 cup thinly sliced scallion greens (from about 1 bunch)
  
• Pinch of cayenne, or to taste
  
• Accompaniment: cooked white rice
  






Instructions



1. Make the shellfish stock:
   Combine shrimp shells (refrigerate shrimp, uncovered), crab legs, halved onion, carrot, parsley, peppercorns, bay leaf, 1½ teaspoons salt, and water in a 9½- to 10-quart pot and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. With tongs, transfer crab legs to a platter. Simmer stock for 15 minutes more. Pour stock through a large fine-mesh sieve into a large bowl; discard solids. Return stock to pot and set aside, uncovered.
   
   
2. When crab legs are cool enough to handle, cut open shells with kitchen shears and remove meat; discard shells and cartilage. Cut meat into bite-sized pieces and transfer to a small bowl. Refrigerate, covered.
   
   
3. Make the gumbo:
   Combine oil and flour in a 12-inch heavy skillet, preferably cast-iron, and cook over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is dark reddish brown, 35 to 45 minutes.
   
   
4. Add chopped onions, bell pepper, and celery and cook, stirring occasionally, until softened, about 20 minutes. Remove from heat.
   
   
5. Meanwhile, reheat stock until hot. Add roux mixture by large spoonfuls to hot stock, stirring well after each addition, then bring to a boil, stirring. Reduce heat and simmer, uncovered, stirring occasionally, for 15 minutes. Add shrimp and simmer, stirring, for 2 minutes. Stir in king crabmeat, lump crabmeat, and oysters (with their liquor), and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes. Stir in scallions, cayenne, and remaining ½ teaspoon salt.
   Serve gumbo ladled over rice in large soup plates.
   
   Serves 10 to 12