LAFAYETTE, Ind. (WLFI) - This recipe is from Bryan Price , the executive chef at Bluefin Bistro .
- 1/2 cup olive oil
- 1 small onion, chopped
- 1 pound fresh okra, chopped
- 1 green bell pepper, chopped
- 2/3 cup clarified butter
- 1 1/4 cups all-purpose flour
- 4 cups water
- 1 (16 ounce) can tomato paste
- 1 3/4 cups diced tomatoes
- 4 cloves garlic, minced
- 2 tablespoons salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon seafood seasoning (such as Old Bay®)
- 2 pounds uncooked medium shrimp, peeled and deveined
- 1 pound cooked crabmeat
- 1 pound shucked oysters
- Heat the olive oil in a large pot over medium-low heat.
- Stir in the onion, okra, and green bell pepper.
- Cook and stir until the vegetables have softened and begun to brown, about 30 minutes.
- Meanwhile, melt the clarified butter in a large saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting.
- Continue cooking, whisking constantly, until the flour has turned golden, and begins to smell like toasted bread, about 20 minutes. Slowly whisk in the water and bring to a simmer. Whisk until no lumps of roux remain; set aside.
- Stir the tomato paste into the okra mixture until no lumps of tomato paste remain.
- Add the tomatoes, garlic, salt, black pepper, bay leaves, seafood seasoning, and roux-thickened water.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
- Stir the shrimp, crab, and oysters into the gumbo, recover, and cook 20 minutes longer.
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