Rick’s Rocking Gumbo
Don’t let the length of the recipe discourage you. This is the best gumbo I’ve ever eaten and easy to make.)
Ingredients
Shrimp Stock
  • 2lbs large shrimp, with heads and tails
  • 1 medium yellow onion halved
  • 2 bay leaves
  • 1tbsp thyme
  • 1/4tsp cayenne (1/8 tsp. for less heat)
  • 1tbsp Old Bay seasoning
  • 2 Lemons halved and squeezed (I use 4 tablespoons lemon juice)
  • 2 1/2quarts quarts cold water (I use 1 ½ quarts water and 1 quart chicken stock)
Gumbo
  • 1 stick butter (1/2 cup)
  • 1/2cup sprouted wheat flour
  • 2 medium yellow onions, chopped
  • 2 celery stalks chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 11lb bag of frozen sliced okra (or fresh)
  • 1tsp teaspoon sea salt (I use 1 ½ teaspoons)
  • 1/4-1/2tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
  • 1/2tsp Old Bay seasoning
  • 115oz can diced tomatoes, drained
  • 3 bay leaves
  • 1tbsp thyme
  • 1tbsp gumbo file'
  • 2quarts shrimp stock
  • 2lbs peeled raw shrimp
  • 1pint raw oysters
  • 2lbs frozen crawfish tails (I use 8 oz. lump crab meat and 1 ½ lbs.raw grouper, cut into cubes)
  • 1lb smoked sausage, sliced
  • 4-6cups cooked sprouted brown rice
  • Lots of chopped green onions and flat-leaf parsley (to sprinkle on top)
Instructions
To make the shrimp stock
  1. Peel the shrimp and toss the heads and tails into a large stock pot.
  2. Refrigerate the peeled shrimp until ready to put into the gumbo.
  3. Add the onion, bay leaves, thyme, cayenne pepper, Old Bay and lemons (or juice) to pot. Cover with 2 ½ quarts water (or water and stock), allow the liquid to slowly come to a boil, then lower the heat.
  4. Gently simmer for 45 minutes uncovered, skimming any foam off that rises to the top of pot. Strain the stock into another pot to remove the chunky solids.
  5. At this point you should have about 2 quarts of broth to use in the gumbo. Cool until needed.
To make the gumbo
  1. You must start with a roux base, so melt the butter over medium-low heat in a large Dutch oven or other heavy bottomed pot.
  2. Add flour, stirring constantly with a wooden spoon or whisk, to prevent lumps. Cook the roux until it is the color of walnuts, and smells equally nutty. This should take about 5-7 minutes.
  3. Add the onions, celery, bell pepper, garlic and okra, and season with salt, cayenne and Old Bay. Mix in the tomatoes, bay leaves and thyme, and cook for about 5 minutes, stirring until the vegetables are soft.
  4. Pour in the cooled shrimp stock and stir until mixture is well blended.
  5. Bring the mixture to a boil, add sliced sausage, and reduce heat to simmer for 45 minutes, stirring occasionally, until the gumbo darkens slightly and thickens. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper).
  6. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
To serve
  1. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.