Shrimp-and-Crab Gumbo
"This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored...."
INGREDIENTS
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3 tablespoons vegetable oil
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3 pounds medium shrimp, shelled and deveined, shells reserved
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2 tablespoons tomato paste
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1 gallon plus 2 cups clam juice
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1 medium onion, finely chopped
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2 celery ribs, chopped
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1 large carrot, chopped
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8 bay leaves
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1 1/2 cups all-purpose flour
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1 cup vegetable oil
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1/4 cup vegetable oil
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4 large garlic cloves, minced
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1 large onion, finely chopped
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2 celery ribs, finely chopped
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2 cups canned crushed tomatoes
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1 large green bell pepper, finely chopped
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1 pound okra, sliced into 1/2-inch rounds
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1 tablespoon chile powder
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1 tablespoon paprika
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1 1/2 tablespoons file powder (see Note)
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1 tablespoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon cayenne pepper
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1 teaspoon ground white pepper
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Salt
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Shelled and deveined shrimp (from the stock)
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1 pound lump crabmeat, picked over
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Steamed rice, sliced scallions and Tabasco, for serving
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