Caribbean and African Cooking: Seafood Gumbo

Bambaya has a reputation for producing good gumbos, both seafood and vegetarian. This is an elaborate one — do substitute or leave out some of the seafood, using meat if desired. I have been cooking gumbos for years and have slowly developed 'a feel' for them, as opposed to following a specific recipe — I hope you do too.

Serves 6

1 lb jumbo shrimps (raw) 5 cups water
2 tbsp butter or margarine 2 tbsp flour
1/4 lb okra, chopped
1 large onion, finely chopped
1 stick celery, finely chopped
1 green pepper, finely chopped
2 cloves garlic, finely chopped 4 tomatoes, peeled and
chopped
1 sprig thyme
1 tbsp parsley
2 bay leaves
hot pepper, to taste 1 tbsp Worcestershire sauce
1/4 lb pumpkin, chopped 1/2 lb crab meat or fresh
crab pieces 1 lb fresh tuna or king
fish, or firm fish steak,
cubed

Shell the jumbo shrimps and de-vein. Reserve the shrimps and boil the shells in water until reduced to rich stock. Strain off the stock and reserve, discarding the shells. Make a roux on a moderate heat from butter and flour and allow to brown slightly. Set aside. Saute okras in margarine until cooked and less 'tacky'. Add the onion, celery, pepper and garlic and cook for a few minutes. Stir. Add the chopped tomatoes and roux. Stir well, adding the stock until well blended into the vegetables. Add the herbs, pepper and sauce and cook for 10 minutes on a gentle heat. Add the shrimps and crab and season to taste with salt and pepper, if necessary. Add the fresh tuna and stir gently and let simmer until the fish is cooked. Serve with cornbread, rice or boiled root vegetables.