Name: Lowcountry Gumbo
Yield: 8 servings
Cuisine: Southern
Ingredients: 8 tbsp. unsalted butter; ½ cup all-purpose flour; 1½ cups diced onion; 1 cup diced green bell pepper; 1 cup diced celery; 2 tsp. Old Bay seasoning; 1½ tsp. gumbo filé; 1 tsp. paprika; 1 tsp. onion powder; 1 tsp. garlic powder; ¼ tsp. ground cumin; ¼ tsp. cayenne pepper; 4 cups shrimp stock (recipe follows); 4 cups beef broth; 1 (14.5-oz.) can diced tomatoes; 1 bay leaf; 8 oz. andouille sausage, thinly sliced; 2 cups sliced okra; 12 oz. diced white fish, such as snapper, mahi-mahi, grouper, or flounder; 8 oz. medium shrimp (26–30 count), peeled and deveined; 4 oz. cooked crawfish tails, optional; Cooked white rice, to serve; ½ cup sliced green onions, to garnish; 1 lb. shrimp shells (and heads if you have them); 1 onion, quartered; 2 carrots, large dice; 2 stalks celery, large dice; 2 bay leaves; 5 sprigs fresh thyme; ½ tsp. black peppercorns

When Andy McLeod, executive chef of Charleston’s Fleet Landing, developed a recipe for Lowcountry gumbo, he highlighted the bounty of the waters on which the long-running restaurant and raw bar sits. As memorialized in The Fleet Landing Cookbook, that includes shrimp and fresh-caught white fish, which McLeod combines with Louisiana staples like okra, andouille sausage, and the “holy trinity” of diced veggies (onion, bell pepper, and celery). But whatever looks best at the seafood market will do.

“The cookbook is deeply rooted in the traditions of the South Carolina Lowcountry, but it’s also shaped by the broader cultural threads of the South; Creole, Cajun, and West African influences all play a part,” McLeod says. “We hope readers walk away with a sense of connection.”

He also hopes they walk away knowing how to make a great roux and shrimp stock. “Don’t rush the roux,” he says. “Achieving a deep, chocolatey color with a nutty aroma is key to building the flavor base of a great gumbo. It takes time and patience, but it’s worth the wait.” As for the shrimp stock, simply save and freeze shells (and if you’re lucky enough to have them, heads) as you peel shrimp for various dishes at home. Once you have about 1 pound, remove them and follow the recipe below.

Lowcountry Gumbo

Yield: 8 servings

For the gumbo

- 8 tbsp. unsalted butter
- ½ cup all-purpose flour
- 1½ cups diced onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 2 tsp. Old Bay seasoning
- 1½ tsp. gumbo filé
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ¼ tsp. ground cumin
- ¼ tsp. cayenne pepper
- 4 cups shrimp stock (recipe follows)
- 4 cups beef broth
- 1 (14.5-oz.) can diced tomatoes
- 1 bay leaf
- 8 oz. andouille sausage, thinly sliced
- 2 cups sliced okra
- 12 oz. diced white fish, such as snapper, mahi-mahi, grouper, or flounder
- 8 oz. medium shrimp (26–30 count), peeled and deveined
- 4 oz. cooked crawfish tails, optional
- Cooked white rice, to serve
- ½ cup sliced green onions, to garnish

For the shrimp stock (yields 3 quarts)

- 1 lb. shrimp shells (and heads if you have them)
- 1 onion, quartered
- 2 carrots, large dice
- 2 stalks celery, large dice
- 2 bay leaves
- 5 sprigs fresh thyme
- ½ tsp. black peppercorns
- 2 tsp. coarse kosher salt
- 4 quarts cold water

Preparation

Make the shrimp stock: Rinse the shrimp shells and heads in a colander under cold running water. Combine shells and all remaining ingredients in a 6-to 8-quart stockpot and bring to a boil over high heat. Skim and discard any foam that rises to the surface. Reduce the heat to low and simmer, uncovered, for 45 minutes.
Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate for up to 3 days or freeze in airtight containers for up to 3 months.
Make the gumbo: In a heavy-bottomed pot or Dutch oven, melt butter over medium heat. Stir in flour and cook, stirring constantly, until the roux turns a dark milk chocolate color, about 25 minutes.
Add onion, bell pepper, and celery to the roux and sauté until vegetables begin to soften, stirring occasionally, about 5 minutes. Add all the spices. Then add stock, broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat to a simmer. Add andouille and okra and simmer for 30 minutes.
Stir in the seafood and simmer just until cooked through, about 5 minutes longer. Serve with white rice and garnish with green onions.