MARDI GRAS GUMBO by LE CREUSET
Mardi Gras Gumbo INGREDIENTS 1 1/2 pounds large shrimp, in the shell 1/3 cup vegetable oil, divided 4 garlic cloves, minced 3 bay leaves 1 1/2 teaspoons fish sauce 1 1/2 pounds andouille sausage, cut into 1-inch-thick slices 1/2 cup all-purpose flour 1 1/2 cups diced onion 1/2 cup diced poblano pepper 1 cup diced celery 1 pound okra, cut into 1-inch slices 2 1/2 teaspoons Creole seasoning 3/4 teaspoon smoked paprika 1/2 teaspoon white pepper 1 teaspoon dried thyme 2 teaspoons kosher salt 1/4 cup chopped fresh parsley, divided 8 cups cooked white rice, warm 1/3 cup seasoned rice vinegar 8 ounces lump crabmeat 1 bunch scallions, sliced thin INSTRUCTIONS Peel and devein shrimp, and reserve the shells. Refrigerate shrimp until ready to use. Heat 1 teaspoon oil in a stockpot set over medium heat. Add 1 teaspoon of the minced garlic, 1 bay leaf and reserved shrimp shells. Cook, stirring frequently, until the shells turn dark pink and garlic is fragrant...
