This recipe is courtesy Chris Garber.
Ingredients:
4-5 lbs saltwater shrimp
1 lb. crabmeat
1 crab leg (use craw fish &/or lobster-tail as desired)
15 bags okra
1/4 c. vegetable oil
3 Tbsp white vinegar
3 cans chicken stock
celery (next day you might want to brighten with new celery)
*Fat – can use oil, bacon grease, lard or a little of it all. If you use clarified butter you can’t make it as dark as a roux with oil.
Method:
Pot #1 — Main pot
4-5 lbs saltwater shrimp – peel & save peels
1 lb. crabmeat
heat and cover:
1 crab leg (use craw fish &/or lobster-tail as desired)
15 bags okra
1/4 c. vegetable oil
3 Tbsp white vinegar
Add tomatoes and possibly some salsa
add bay leaf
Pot #2
Take shrimp shells put back in bag & use hot water.
Strain and heat water (do not boil as it will loose its protein)
If you have time cook water with shells then strain.
Warm chicken stock Add 1 bay leaf and 1 crab leg. Add shrimp water.
Roux #1
1 c. vegetable oil – heat
Add 1. c flour
(ALWAYS 1:1)
*use spatula
picture #204
You don’t want to walk away. We’re looking for a peanut butter color, this will be the color of your finished soup.
Now we do something radical — we add the shrimp to release the flavor. “I got this idea when I saw Mina release the flavor of the beans and rice – focusing on the temperature of the hot oil rather than just sautee.”
Add shrimp to liquids.
Add tomatoes and okra to liquids.
Add garlic, kosher salt, regular salt (aLOT) & fresh parsley
Step #2 (New Pot)
*start when tomatoes and okra are ready
1lb crab meat
1 cube butter
Shake a bit of Worcestershire sauce (also add some to the main pot)
Add the juice of one lemon
When crabmeat is defrosted, add to main pot.
Roux #2
Heat 1/2 c. bacon fat/ crisco/ veg
Add onions and green while
Add pepper
Add celery
Add 1 stick of butter
*you want this to be shiny
Add to main pot
Add 4 shakes of basil
Add white pepper
If you need to get it more to the red side add 10 -12 oz salsa/Tabasco
Add apple juice or maple syrup or sugar. It will give it sweet and thin it.
