Cooking Instructions
1.
Cut and wash the
Blue Crabs (12)
.
2.
Put
Water (16 cups)
in a pot. Add half of the
Gulf Shrimp (2.5 lb)
and half of the blue crab.
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)
.
4.
Mix everything and bring to a boil. Reduce the heat and simmer for an hour and a half.
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.
6.
Add
Water (2 cups)
. Season with
Salt (1 tsp)
and
Freshly Ground Black Pepper (to taste)
and
All-Purpose Seasoning (1 tsp)
. Drop in the remaining
Gulf Shrimp (2.5 lb)
and blue crab.
7.
Add in
Worcestershire Sauce (1/2 cup)
,
Lemons (3)
, and
Bay Leaves (4)
. Pour in the
Merlot (1/2 cup)
and mix. Let it cook for 30 minutes.
8.
Strain the mixture in smaller pot and reduce it to six tablespoons.
9.
Strain the stock and then mix it with the reduction.
10.
Bake or deep fry the
Okra (6 3/4 cups)
and set aside.
11.
Pour
Vegetable Oil (1 cup)
in a skillet and add in
All-Purpose Flour (1 cup)
. 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.
12.
Drop in
Onions (2)
and chopped
Celery (3 stalks)
and cook for three to four minutes
13.
Add
Garlic (1 1/2 cloves)
and cook for a little bit more.
14.
Transfer the roux and the vegetables to another pot. Add in the stock. Simmer for some time.
15.
Add
Sausages (1 lb)
,
Bay Leaves (5)
,
Fresh Thyme (2 Tbsp)
,
Stewed Tomatoes (3 1/2 cups)
,
All-Purpose Seasoning (1 tsp)
and
Dried Shrimp (3 Tbsp)
. Drop in the baked okra and more water. Simmer for a couple hours.
16.
Throw in the blue crab that got strained out and cook for 10 minutes.
17.
Add the gulf shrimp that got strained out, chopped
Scallions (2 bunches)
and
Fresh Crab Meat (1 lb)
. 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.
18.
Re-heat to serve and enjoy!
