Hare Seafood Gumbo (Traditional vs. Easy)

Name: Hare Seafood Gumbo (Traditional vs. Easy)
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 8
Cuisine: Cajun
Ingredients: 5 pounds raw shrimp, peeled (easy) or unpeeled (traditional); 16 oz. Lump crab meat; 1½ cups cooking oil or bacon grease, divided; 1 cup flour; 2 cups okra, chopped fine; 1 large white onion, chopped fine; 3 cups green onions, chopped fine; 2 cups celery, chopped fine; ½-1 cup bell pepper, chopped fine; 3-4 garlic cloves, minced and divided; 4 cups chicken broth or Shrimp stock; 4 cups water or Shrimp stock; 1 Tbs. Lobster bouillon (Can be omitted); 1 Tbs. Creole Seasoning, or to taste; 1 tsp. paprika; 1 tsp. oregano; 1 bay leaf; 1-2 tsp. salt; 1 tsp. pepper

180 mins

Medium

This is a Seafood Gumbo with crab and shrimp. Traditionally, Gumbo is a two-day affair, but it is not a daunting task to do it in an afternoon. I cut a few corners and cut down on time, but not flavor (see notes in the steps). - I prefer to use the lobster bouillon as it adds to the seafood flavor. You are welcome to omit if you do not have or are making the shrimp stock. - Don't like okra? too bad, you need it for the texture and consistency. You can put it in a food processor so there are no okra chunks before cooking.