Tom Cianfichi's Kitchen Sink Gumbo

Julia Millay Walsh
Ingredients 2 pounds head-on shrimp, shelled, shells reserved 1 cup vegetable oil 1 cup flour 2 onions, chopped 2 ribs celery, finely chopped 1/2 green bell pepper, finely chopped 6 cloves garlic, minced 1 teaspoon salt 1 teaspoon cayenne 6 grinds black peppercorns 3 bay leaves 1/2 cup chopped seeded plum tomatoes 2 tablespoons worcestershire sauce 1 pound andouille sausage, halved and sliced 1 pound dark meat chicken I 1" chunks 2 8-oz bottles clam juice 1 pound lump crab meat 1 pint shucked oysters, in their liquor 1/4 cup chopped parsley 1 bunch green onions, chopped Serving suggestion: cooked white rice Directions Place shrimp shells and heads in a large stock pot and add 1 1/2 quarts of water. Bring to a boil over medium heat. Lower to a simmer and simmer for 30 minutes. Strain and reserve the broth. In a large, heavy saucepan or dutch oven whisk together the flour and oil until smooth. Cook over medium heat, stirring constantly, until roux is a dark chocolate colour, about 40 minutes. Immediately add onions, celery, bell pepper, garlic,salt, cayenne, pepper and bay leaves and cook until vegetables are very soft, about 8 minutes. Add tomaotes and worcestershire amd cook for 5 more minutes. Add the sausage and chicken and cook for 15 minutes more or until chicken is just cooked through. Add the reserved broth and clam juice and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabmeat and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock. Add shrimp and cook for 5 to 7 minutes, or until shrimp turn pink and is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, . about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice

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