Seafood Gumbo and rice

Ingredients

  • 3 pounds medium shrimp, heads on
  • 2 pounds claw crab meat, picked for shells
  • 4 crab bodies, if available
  • 2 large onions, coarsely chopped
  • 2 green bell peppers, coarsely chopped
  • 1 medium head celery, coarsely chopped including leaves
  • 2 ½ pounds okra, fresh if available, cut in ¼ —inch pieces, or frozen cut okra, thawed
  • ¾ cup vegetable oil or bacon grease
  • 1 cup all-purpose flour
  • 8 cups shrimp or seafood stock, heated
  • 2 to 3 teaspoons salt, or to taste
  • 1 tablespoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons dried thyme
  • 4 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons Creole Seasoning
  • 2 to 3 tablespoons Pepper Hot Sauce
  • 2 tablespoons Worcestershire sauce
  • 2 cups green onions, finely chopped
  • ½ cup fresh parsley, finely chopped
  • ½ cup freshly squeezed lemon juice

Instructions

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