Seafood Gumbo
Ingredients
bay leaves2
celery3 ribs
rice8 cups
filé powder1 tablespoon
fish stock4 quarts
flour0.5 cup
garlic6 cloves
bell peppers2
lump crab meat1 pound
oil0.5 cup
okra2 pounds
onions2 medium
dozens oysters2
salt and pepper12 servings
creole seasoning blend1 tablespoon
shrimp2 pounds
thyme leaves1 teaspoon
tomato purée1 cup
tomatoes4
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Heat oil in a large heavy stockpot over medium-high heat.Add the flour and stir constantly until a light brown roux is formed.Add the onions, bell pepper, celery and garlic.
Saut until the onions become translucent and the vegetables are tender.Add the tomatoes and tomato pure and cook over medium heat for 10 minutes.Add the Creole seasoning, thyme, bay leaves and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes.Add the okra, and cook for another 10 minutes, then add the stock.
Bring to a boil, then reduce heat to simmer and cook another 30 minutes.Reduce heat to low.About 10 minutes prior to serving, add the shrimp, oysters and oyster liquor.
Just prior to serving, add the crab meat (the crab meat does not need to be cooked, just stir until it is heated through.Taste and correct seasonings if necessary.Remove from heat and sprinkle the fil powder on the surface of the gumbo; cover and let stand for 15 minutes.
Uncover and stir to mix.Serve hot with French bread and cold beverages.
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