Instructions

1. Peel, devein and remove heads from the shrimp, reserving shells and heads. Cover and chill the shrimp. Rinse the shells and heads and place in a nonreactive saucepan with 2 quarts water. Bring to a boil, reduce the heat and simmer for 30 to 45 minutes. Strain the stock and reserve. Discard shells and heads. Rinse the crabs well and place in a nonreactive saucepan with 1 quart water. Bring to a boil, reduce the heat and simmer for 20-30 minutes. Strain, and reserve stock and crabs. When the crabs are cool enough to handle, snap off both claws and break the body in half. Set aside.
2. Heat 2 tablespoons oil in a heavy skillet over medium high heat. Add the okra and sauté for 10-20 minutes or until all “stringiness” is gone. Heat 2/3 cup oil in a 8 quart heavy saucepan over medium high heat. Add the flour and stir until the roux is dark brown in color.
3. Add the onions, bell pepper, celery, and garlic and sauté until the vegetables are tender. Allow the vegetables to stick to the bottom of the saucepan occasionally so that they caramelize. Add the bay leaves, tomatoes, black pepper and white pepper and cayenne pepper. Saute for 10 minutes , allowing the tomatoes to stick to the bottom of the pan occasionally so that they caramelize. Add the cooked okra and cook for 10 minutes, stirring constantly. Add the crab and half the shrimp stock. Bring the mixture to a boil, stirring constantly. Reduce the heat, cover partially and simmer for 30 minutes, stirring occasionally.
4. Add additional shrimp stock if the gumbo is too thick. Season with salt and pepper. Add the broken crabs and simmer for 10 minutes. Add the peeled shrimp and lump crab meat. Return to a boil, reduce the heat and simmer for 5 minutes or until the shrimp are firm and pink. Discard the bay leaves. Serve over rice in large bowls.