step 1
Cut and wash the Blue Crabs (12).
step 2
Put Water (3.8 L) in a pot. Add half of the Gulf Shrimp (1.1 kg) and half of the blue crab.
step 3
Season the water with All-Purpose Seasoning (1 Tbsp). Add Celery (3 stalks), Carrots (3), Onion (1), Garlic (1 clove) and Bay Leaves (3).
step 4
Mix everything and bring to a boil. Reduce the heat and simmer for an hour and a half.
step 5
In a separate pot, heat Olive Oil (1 Tbsp). Add Onion (1/2) and chopped Garlic (4 cloves) and saute for a few minutes.
step 6
Add Water (480 mL). Season with Salt (1 tsp) and Freshly Ground Black Pepper (to taste) and All-Purpose Seasoning (1 tsp). Drop in the remaining Gulf Shrimp (1.1 kg) and blue crab.
step 7
Add in Worcestershire Sauce (120 mL), Lemons (3), and Bay Leaves (4). Pour in the Merlot (120 mL) and mix. Let it cook for 30 minutes.
step 8
Strain the mixture in smaller pot and reduce it to six tablespoons.
step 9
Strain the stock and then mix it with the reduction.
step 10
Bake or deep fry the Okra (680 g) and set aside.
step 11
Pour Vegetable Oil (240 mL) in a skillet and add in All-Purpose Flour (125 g). Cook until all the lumps are gone and the roux is nice and silky. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste), stir until dark brown.
step 12
Drop in Onions (2) and chopped Celery (3 stalks) and cook for three to four minutes
step 13
Add Garlic (1 1/2 cloves) and cook for a little bit more.
step 14
Transfer the roux and the vegetables to another pot. Add in the stock. Simmer for some time.
step 15
Add Sausages (455 g), Bay Leaves (5), Fresh Thyme (2 Tbsp), Stewed Tomatoes (820 g), All-Purpose Seasoning (1 tsp) and Dried Shrimp (3 Tbsp). Drop in the baked okra and more water. Simmer for a couple hours.
step 16
Throw in the blue crab that got strained out and cook for 10 minutes.
step 17
Add the gulf shrimp that got strained out, chopped Scallions (2 bunches) and Fresh Crab Meat (455 g). Continue to cook the mixture. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste) as desired. Cool it down and store it overnight.
step 18
Re-heat to serve and enjoy!
