Poppy’s Seafood Gumbo from Louisiana Eats!: The People, the Food, and Their Stories by Poppy Tooker

Ingredients

• 2 lbs. shrimp, shells and heads on
• ½ cup oil, plus additional for frying
• 2 lbs. okra, sliced into ¼” rounds
• 1 bell pepper, chopped
• 1 cup flour
• 3 stalks celery, chopped, tops and bottoms reserved
• 1 onion, chopped, peel reserved
• 1 pt. oysters
• 6-8 green onions, thinly sliced, parings reserved
• 2 tbsp. thyme
• 1 bay leaf
• 1 lb. gumbo crabs
• 1 1-lb. can crushed tomatoes
• Salt
• pepper
• Hot sauce to taste
• 1 clove garlic, minced