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1
Start with the stock by peeling and de-heading the shrimp.
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2
In a 5 to 6 quart pot add a tablespoon of oil, and when hot cook the shrimp peels and heads until slightly toasted.
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3
Add the live crabs and cover the pot to steam for 5 minutes.
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4
Add the rest of the stock ingredients except the water and sweat the vegetables.
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5
Add half the quantity of water and boil for half an hour.
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6
Add the remaining half of the water, bring to a boil, and then lower heat and keep on a low boil for 1 1/2 hours.
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7
While the stock is boiling, preheat the oven to 375 degrees F.
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8
In an oven-proof saucepan make the roux by heating up the oil, add the chicken and brown, then remove and place in a baking dish in the preheated oven.
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9
Add the flour to the hot oil in the saucepan being careful that the oil isn't too hot or the mixture will boil over.
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10
Cook this until it begins to get lighter in color, then put in the oven, stirring a few times until it turns mahogany brown.
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11
While the stock is boiling and the roux is in the oven, start the gumbo.
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12
In a large pot add 1/2 cup oil and sausage and render the sausage a few minutes to extract the flavor and grease from them.
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13
Add the vegetables and set over medium heat, stirring occasionally.
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14
In a small bowl mix the seasonings and add to the gumbo pot when the onions have turned transparent.
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15
Stir to release the flavorful oils, then add the tomato paste.
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16
Take the chicken out of the oven and let cool.
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17
Take the roux out of the oven and cool slightly before adding to the gumbo pot.
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18
Strain the stock.
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19
To the gumbo pot, add the roux and mix well.
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20
Add the diced tomatoes and half the stock and scrape the bottom of the pot well.
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21
Bring to a boil over medium heat and add more stock, as needed.
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22
After about 30 minutes, taste and correct seasonings, adding salt as needed.
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23
Pull the chicken meat from the bones and chop to desired size.
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24
Saute the shrimp and any other fish you want and add to the gumbo with the okra.
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25
After simmering a few minutes the gumbo is ready serve - however it will taste better after resting several hours or until the next day.
