Sunday Night Soups: Crab And Okra Gumbo For Brian 'Smoochy' Billick Recipe

• 12 live small hard-shelled crabs or 1 pound lump crabmeat, picked over
• 4 tablespoons butter
• 2 rounded tablespoons all-purpose flour
• 1/4 cup chopped onion
• 1 pound okra, rinsed, stemmed and chopped into rounds
• 1/2 cup diced tasso, or country ham
• 14- to 16-ounce can tomatoes, including the juice
• 1 diced green bell pepper
• 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
• 2 bay leaves
• 1 thyme sprig
• 2 tablespoons chopped celery leaves
• Cayenne, to taste
• 1 tablespoon file powder (usually available with spices at good supermarkets)
• Cooked white rice

1. Blanch the crabs in boiling water for 2 minutes, drain them, and let them cool until they can be handled. Discard the top shells, the aprons, the gills, the sand sacs, and the mouths and reserve the crabs. (If you ask nicely, sometimes a fishmonger will do this for you.)
2. In a cast iron skillet, melt the butter over moderately low heat, add the flour, and cook the roux, stirring constantly, for 30 minutes, or until it is slightly darker than a paper bag. Do not neglect the roux, or it will burn, and you will have to clean the pan thoroughly and start again.
3. Stir in the onion and cook the mixture, stirring, until the onion begins to soften. Add the okra; cook the mixture over moderate heat, stirring frequently, until the okra slightly softens.
4. In a kettle, bring 8 cups water to a boil, add the roux mixture, the ham, the tomatoes with the juice, the bell pepper, the garlic paste, the bay leaves, the thyme, and the celery leaves, and simmer the mixture, stirring occasionally, for 50 minutes. Stir in the crabs or crabmeat; simmer the gumbo for 5 minutes.

lump crabmeat, butter, flour, onion, okra, tasso, tomatoes, green bell pepper, garlic, bay leaves, thyme, celery, cayenne, filue powder, white rice

Taken from www.seriouseats.com/recipes/2007/12/sunday-night-soups-crab-and-okra-gumbo-for-br.html (may not work)