Hare Seafood Gumbo (Traditional vs. Easy)

The Roux - In a cast iron skillet on low heat. - Combine 1 cup of oil or bacon grease with 1 cup of flour (I like extra roux; traditional recipe calls for 1/2 and 1/2) - Stir constantly for about an 1hr until medium-dark brown (like milk chocolate), and flour separates from the oil. Note: Roux is the base of your Gumbo; it should be as dark as you can get it without smelling burnt. If you think you burned it, start over. Gumbo Hack: I do my roux in the microwave in a large Pyrex measuring cup (4 cup capacity), starting at 1-minute intervals to 10-second intervals as it browns, stirring between each interval. (takes between 10-20min and turns out perfect every time)

Prep - Chop all veggies and set aside (separate okra if you want it cooked down more than the rest) - Peel shrimp and cut into bite-sized pieces. Place shells in a stockpot. (omit if skipping shrimp stock) Gumbo Hack: Peeled raw shrimp is a lot less time-consuming.

The Shrimp Stock Gumbo Hack: This step, though traditional, can be omitted and replaced with chicken broth and/or Lobster bouillon - Place shrimp shells and heads in a stockpot with a strainer. Add a celery stalk, a chunk of onion, and a bell pepper with 8 cups of water. - Bring to a boil and simmer for at least 30 min.

The Gumbo - Sauté Okra in a stock pot in 1/2 cup (or less) oil or bacon grease on med-low heat for 5min. - Add all other veggies, 1/2 of garlic, salt, and pepper, and Sauté for another 5 minutes or until onions are translucent. - Add the bouillon. (May omit if you do not have or are doing shrimp stock) - Add the Roux and stir. (You may want to take off the heat here, so you do not cook the roux any further.) - Add Chicken broth, water, and/or Shrimp stock (total 8 cups of fluid), and all remaining seasonings.

Simmer - Let this simmer for about 30min. - Add shrimp and the other half of the Garlic and simmer for another 30 minutes. - Remove from heat and stir in crab meat.

Serve - Serve over white rice with toasted, buttered French bread - Have hot sauce, creole seasoning, and extra chopped green onion available to add to individual bowls as desired.