Yields 10 Portions

Ingredients

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

Method
Begin by putting the stock on the fire to begin reducing.
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.

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.
Ten 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.

Place a small spoonful of rice in a soup cup and ladle in the gumbo.

Shrimp Stock

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

Method

Heat the oil until smoking, then add the shrimp shells. Cook the shrimp shells for 4 to 5 minutes; until they turn darker red.

Add the mirepoix and tomato paste and cook another 2 to 3 minutes.
Deglaze with the white wine and add 5 quarts of water.
Bring to a simmer and add the bay leaves, thyme, and peppercorns.
Simmer for 1 hour. Strain through a chinois pressing as much stock from the shells as possible.

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