Creole Seafood Gumbo Recipe by Galatoire's Restaurant

thedailymeal.com

rlh

subheading: For the crab stock:

5 gumbo crabs (bought frozen)

2 stalks celery, roughly chopped

1 large onion, roughly chopped

2 bay leaves

2 whole lemons, cut in half

12 black peppercorns, crushed

subheading: For the gumbo:

3 tablespoons, plus 2 cups vegetable oil

1 large onion, diced (about 2 cups)

2 celery stalks, sliced (about 1 cup)

Two 8-ounce cans crushed tomatoes

2 pounds okra, stemmed

1 tablespoon salt

1 tablespoon white pepper

1 tablespoon cayenne

3 bay leaves

1 ½ gallons crab stock (above)

2 pounds medium shrimp (40 to 50 count), peeled

1 pound jumbo lump crabmeat, cleaned

2 cups all-purpose flour

2 cups steamed white rice

Directions at thedailymeal.com

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