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1
To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo.
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2
Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot.
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3
Cover with 2 1/2 quarts of cold water.
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4
Allow the liquid to slowly come to a boil, and then lower the heat.
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5
Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top.
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6
Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo.
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7
Cool until needed.
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8
To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot.
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9
Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it.
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10
Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
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11
Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!
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12
); season with salt, cayenne, and Old Bay.
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13
Mix in the tomatoes, bay leaves, and thyme.
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14
Cook for 10 minutes, stirring now and then, until the vegetables are soft.
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15
Pour in the cooled shrimp stock and stir to combine.
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16
Bring the mixture to a boil, and then reduce the heat.
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17
Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick.
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18
Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
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19
To serve: Ladle the gumbo into shallow bowls and pile some rice in the center.
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20
Sprinkle the parsley and green onions over the top.
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21
Pass the French bread and hot sauce at the table.
