Ingredients

serves 10 to 12

　　4 pounds medium shrimp, peeled, shells and tails reserved

　　1 onion, chopped, skin and trimmings reserved

　　1 cup plus 3 tablespoons vegetable oil

　　2 pounds okra, sliced 1/4 inch thick

　　1 1/2 cups all-purpose flour

　　1 green bell pepper, cut into medium dice

　　3 celery stalks, cut into medium dice

　　4 gumbo crabs (see Sources, page 269), cleaned, halved if small, quartered if large

　　1 (14 1/2-ounce) can crushed tomatoes

　　2 teaspoons dried thyme

　　1 bay leaf

　　1 clove garlic, minced

　　Kosher salt and freshly ground black pepper

　　1 bunch green onions (white and green parts), sliced about 1/4 inch thick

　　Cooked white rice, hot, for serving

　　

Step 1

Put the shrimp shells and tails in a saucepan. Add the onion skin and trimmings and 12 cups cold water. Boil over high heat for 10 minutes. Strain and reserve. You will need about 8 cups stock.

　　

Step 2

Heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the okra and fry until very lightly browned, about 2 minutes. Drain on a plate lined with paper towels.

　　

Step 3

Heat a large saucepan over medium heat and add the remaining 1 cup oil. Add the flour and cook, stirring constantly, until the color of milk chocolate, 6 to 8 minutes. Add the chopped onion and cook, stirring, until the roux darkens to a bittersweet-chocolate brown, 6 to 8 minutes. Add the bell pepper and celery and cook, stirring, for 5 minutes.

　　

Step 4

Stir in the 8 cups shrimp stock. Then add the fried okra, gumbo crabs, tomatoes, thyme, bay leaf, garlic, and salt and pepper to taste. Simmer for 45 minutes.

　　

Step 5

Add the shrimp and green onions, and simmer until the shrimp are just cooked through, 8 to 10 minutes. Serve on top of cooked rice.

　　Bobby Flay's Throwdown!