Lucy Signature Summer Seafood Gumbo Recipe • Rouses Supermarkets

Ingredients

• 3 pounds medium wild-caught Gulf shrimp, heads on
• 2 pounds cooked blue crab claw meat, picked through for shells, handled carefully to keep the meat in big chunks
• 4 large ripe tomatoes, or 1 (28-ounce) can whole tomatoes with their juices
• ¾ cup vegetable oil or bacon grease
• 1 cup all-purpose flour
• 2 large onions, coarsely chopped
• 1 bunch celery, coarsely chopped, including leaves
• 2 green bell peppers, coarsely chopped
• 8 cups shrimp or seafood stock, heated
• 2 to 3 teaspoons sea salt, or to taste
• 1 tablespoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons dried thyme
• 4 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons LuLu’s Crazy Creola Seasoning (recipe follows), or other Creole seasoning
• ¼ cup hot sauce
• 2 tablespoons Worcestershire sauce
• 4 blue crab bodies, if available (optional)
• 2½ pounds fresh okra, chopped into ¼-inch pieces, or thawed frozen cut okra
• 2 cups finely chopped green onions
• ½ cup finely chopped fresh parsley
• ½ cup fresh lemon juice
• Cooked white rice for serving