Seafood Gumbo

• 2 pounds shell-on shrimp
• 1 medium yellow onion, chopped, onion skin reserved
• 1 gallon plus 1 cup water
• Vegetable oil for frying as needed, plus 1/2 cup
• 2 pounds okra, cut in 1/4-inch slices
• 1 cup all-purpose flour
• 3 stalks celery, chopped
• 1 medium green bell pepper, chopped
• 4 gumbo crabs
• 1 (1-lb.) can crushed tomatoes (or not..)
• 2 teaspoons fresh thyme
• 1 bay leaf
• 1 clove garlic, peeled and smashed
• Salt and pepper, to taste
• 1 bunch green onions, chopped
• Cooked rice

1. 1. Peel and devein shrimp, set shrimp aside; save shells. Combine shells and onion skins in a stock pot. Add 1 gallon plus 1 cup water; boil for 20 minutes. Strain; reserve shrimp stock.
2. 2. In a large skillet over medium-high heat, add 1/2-inch oil. Add okra and fry until light browned. Remove from skillet and drain on paper towels.
3. 3. In a large stockpot, make a dark roux by whisking 1/2 cup oil and flour together over medium heat. Cook - stirring frequently - until the color becomes milk chocolate brown, about 30 minutes. Add onions to the roux, stirring until it darkens to a bittersweet chocolate brown color, about
4. 5 minutes more.
5. 4. Add celery and bell pepper. Saute for 5 minutes, then add the gumbo crabs, tomatoes, okra, thyme, bay leaf and the shrimp stock. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.
6. 5. Ten minutes before serving, add shrimp and green onions. Serve hot over cooked rice.

shellon, yellow onion, gallon, vegetable oil, okra, flour, stalks celery, green bell pepper, gumbo crabs, tomatoes, thyme, bay leaf, clove garlic, salt, green onions, rice

Taken from www.epicurious.com/recipes/member/views/seafood-gumbo-50056367 (may not work)