Seafood Gumbo

Ingredients

For the roux:

• 1 cup lard, shortening or vegetable oil
• 1 cup all purpose flour

For the shellfish stock*:

• 1 tbsp vegetable oil
• Shells from 3 lbs raw shrimp
• 1 small yellow onion, roughly chopped
• 2 to 3 large celery stalks, roughly chopped
• 1 carrot, washed and roughly chopped
• 4 garlic cloves, smashed
• 1 cup dry white wine
• 2 1/2 quarts water

• 3 The Spice Hunter Bay Leaves

• About 12 The Spice Hunter Black Peppercorns

• 2 tbsp kosher salt

• 1 tbsp The Spice Hunter Organic Thyme

For the rice:

• 2 cups long grain white rice
• Water for rinsing
• 3.5 cups water

For the gumbo:

• 3 tbsp canola oil
• 1.5 lbs andouille sausage or any smoked pork sausage of your choice, sliced into ½ moons

• 1 tbsp The Spice Hunter Organic Thyme

• 3 The Spice Hunter Bay Leaves

• 2 heaping tbsp minced garlic
• 1 large yellow onion, diced
• 3 large celery stalks, diced
• 2 large green bell peppers, diced
• 1 1/2 lbs fresh or defrosted, frozen sliced okra cut into 1/4" rounds
• 2.5 quarts seafood stock
• Roux to desired consistency and taste (about 1 cup)
• 2 whole dungeness crabs, precooked, carapace and lungs removed, bodies broken in 1/4s
• 1 tbsp salt

• 2 tsp The Spice Hunter Black Peppercorns

• 1 tsp The Spice Hunter Red Pepper Cayenne

• 3 lbs raw shrimp, peeled and deveined, shells reserved
• Sliced scallion for garnish