Gumbo with Shrimp, Alligator and Okra

Yields 10 Portions

Ingredients

Shrimp Stock

2oz  Oil, vegetable
2#  Shrimp shells
1#  Mirepoix
4oz  Tomato paste
1Pt   White wine
5Qt   Water
4ea  Bay leaves
5ea  Thyme sprigs
1T  Peppercorns, black

Gumbo

1.5C  Dark brown roux
3/4#  Onion, minced
3/4#  Green bell pepper, minced
3/4#  Celery, minced
8ea  Green onions, thinly sliced
2ea  Bay leaves
.5t  Ground allspice
.5t  Ground mace
.5t  Cayenne pepper
1oz  Paprika
8ea  Garlic cloves, minced
1G  Shrimp stock , listed below
1C  Tomato puree
1#  Andouille sausage, sliced 1 inch thick
1#  Okra, sliced ¼-inch slices
2#  Tomatoes, unpeeled, medium dice
3T  Chopped flat-leaf parsley
2T  Chopped thyme
.25C  Chopped basil
TT  Salt and black pepper
1.5#  Shrimp, shelled and deveined, cut into quarters
2#  Alligator, medium dice
1T  Tabasco sauce
1T  Worcestershire sauce
3C  Long-grain white basmati rice, cooked

Method

Shrimp Stock

1.  Heat the oil until smoking, then add the shrimp shells. Cook the shrimp shells for 4 to 5 minutes; until they turn darker red.
2.  Add the mirepoix and tomato paste and cook another 2 to 3 minutes.
3.  Deglaze with the white wine and add 5 quarts of water.
4.  Bring to a simmer and add the bay leaves, thyme, and peppercorns.
5.  Simmer for 1 hour. Strain through a chinois pressing as much stock from the shells as possible.

Gumbo

1.  Begin by putting the stock on the fire to begin reducing.
2.  Cut the onion, bell pepper, celery, and green onion. Measure the allspice, mace, cayenne, paprika, and garlic. Heat the brown roux in a heavy bottomed stockpot. Add the vegetables and spices. Remove the pot from the heat. Stir frequently until the vegetables begin to soften, about 15 minutes.
3.  Whisk in the stock, tomato puree, bay leaves, alligator and sausage. Simmer, partially covered, over low heat for 1 hour. Add the okra and tomato. Skim often.
4.  10 minutes before the end of the cooking time add the herbs and shrimp. Cook uncovered until the shrimp are just cooked through. Finish with the Tabasco and Worcestershire sauces. Season to taste with salt and peppers.
Cook the rice and hold separate.
5.  Place a small spoonful of rice in a soup cup and ladle in the gumbo.

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