Poppy's Seafood Gumbo | Louisiana Kitchen & Culture

Ingredients

• 1-1/2 lb. medium Gulf shrimp or 2 lb. if using head-on shrimp
• 2 cups white onion, chopped (about 1 large onion; reserve the skin)
• 1 cup celery, chopped (about 2 medium stalks; reserve the trimmings)
• 1/4 plus 6 tablespoons vegetable oil
• 1 lb. fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups)
• 1/2 cup all-purpose flour
• 1 cup green bell pepper, chopped (about 1 medium pepper)
• 1 cup canned crushed tomatoes
• 1/2 lb. fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed
• 1 tablespoon dried thyme
• 1 bay leaf
• 2 teaspoons kosher salt, more to taste
• 1 teaspoon freshly ground black pepper, more to taste
• 1 cup fresh shucked oysters (halved if large)
• 1/2 cup scallions (about 8), thinly sliced
• Louisiana hot sauce, to taste
• 1/4 cup hot cooked white rice per serving