Betty’s Shrimp Gumbo

Shrimp Gumbo

• 6 slice bacon — cut into small pieces
• ½ cup all-purpose flour
• As needed up to ¼ cup neutral oil — as needed to supplement the rendered fat
• 1 yellow onion — thinly sliced
• 4 stalks celery stalks — halved lengthwise, medium sliced
• 2 green bell peppers — medium dice
• 4 cloves garlic cloves — smashed & minced
• 2 cans diced tomatoes — 14½–16 oz each, undrained
• 5 cups low-sodium chicken broth
• 3 cups fresh or frozen okra — sliced ½-inch thick
• 6 bone-in chicken thighs and/or drumsticks — about 3 pounds total, trimmed of excess fat
• 1 ½ pounds firm white fish — cut into 2-inch pieces
• 1 pound medium raw shrimp — peeled and deveined
• 6 oz lump crabmeat — picked over for shells
• 2 bay leaves
• ½ teaspoon thyme — dried
• 2 teaspoons kosher salt
• ½ teaspoon black pepper

For Serving

• As needed white rice
• As needed crusty French bread

1. Cook the Bacon: In an 8- to 10-quart heavy pot or Dutch oven, cook the bacon over medium heat for 6–8 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.6 slices bacon
2. Brown the Chicken: Pat the chicken dry and season it with ½ teaspoon salt and ¼ teaspoon black pepper. Increase the heat to medium-high. Working in batches so the pot is not crowded, brown the chicken for 4–5 minutes per side, until golden but not cooked through. Transfer the chicken to a plate. Carefully pour the drippings into a heatproof measuring cup. Add enough neutral oil to make ½ cup total fat, then return the fat to the pot.6 chicken pieces, ½ tsp salt, ¼ tsp black pepper, neutral oil as needed
3. Make the Roux: Reduce the heat to medium-low. Whisk the flour into the measured fat until smooth. Cook for 15–20 minutes, stirring constantly and scraping the bottom and corners of the pot, until the roux is medium brown, about the color of an old copper penny, and smells nutty. If it develops black flecks or an acrid smell, discard it and begin again.½ cup flour, rendered drippings, neutral oil
4. Cook the Vegetables: Add the onion, celery, and green bell peppers to the roux. Cook over medium heat for 8–10 minutes, stirring frequently, until the vegetables are soft and the onion is translucent. Add the garlic and cook for 1 minute, until fragrant.1 onion, 4 celery stalks, 2 green bell peppers, 4 garlic cloves
5. Build the Gumbo Base: Gradually whisk in the chicken broth, about 1 cup at a time, until the roux is fully blended and the broth is smooth. Stir in the undrained tomatoes, reserved bacon, bay leaves, thyme, remaining 1½ teaspoons salt, and remaining ¼ teaspoon black pepper. Return the browned chicken and any accumulated juices to the pot. Bring to a gentle boil over medium-high heat, then reduce the heat to low, partially cover, and simmer for 30 minutes, stirring occasionally.5 cups chicken broth, 2 cans tomatoes, bacon, 2 bay leaves, ½ tsp thyme, 1½ tsp salt, ¼ tsp black pepper, browned chicken
6. Add the Okra: Stir in the okra and simmer uncovered for 15–20 minutes, stirring occasionally, until the okra is tender, the broth coats the back of a spoon, and the thickest chicken piece reaches at least 165°F. Skim off any excess fat from the surface.3 cups okra
7. Add the Seafood: Add the fish and simmer gently for 3 minutes. Add the shrimp and continue cooking for 3–5 minutes, until the shrimp are firm, pearly, and opaque and the fish is opaque, flakes easily, and reaches 145°F. Remove the pot from the heat, gently fold in the crabmeat, and let it warm through for 2–3 minutes without boiling.24 oz fish, 16 oz shrimp, 6 oz crabmeat
8. Adjust and Serve: Discard the bay leaves. Taste and adjust with additional salt or black pepper as needed. Let the gumbo rest for 5 minutes, then serve hot over white rice with crusty French bread.white rice, crusty French bread