Description
This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls.
Ingredients
- 1 pound shrimp, peeled and deveined
- 5 quarts water
- 4 carrots, sliced
- 4 onions, quartered
- ½ bunch celery, sliced
- 2 bay leaves
- 3 cloves garlic, sliced
- 2 sprigs fresh parsley
- 5 whole cloves
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- ½ teaspoon ground cayenne pepper
- ½ tablespoon ground white pepper
- ½ teaspoon ground black pepper
- 1 ½ teaspoons paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 16 ounces crabmeat
- 1 bay leaf, crushed
- 1 teaspoon salt
- ¾ cup corn oil
- 2 cups diced onion
- 2 cups diced celery
- 2 cups chopped green bell pepper
- 1 teaspoon minced garlic
- 3 tablespoons
- 2 teaspoons hot pepper sauce
- 1 ½ cups tomato sauce
- 1 pint shucked oysters
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Shell and devein the shrimp
- reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet
- and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
- Make the stock: In a 8 quart pot
- put 5 quarts of water
- 4 carrots
- 4 onions
- and celery. Add 2 bay leaves
- sliced garlic
- parsley
- cloves
- 1 teaspoons black pepper
- 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours
- replacing water as needed
- 2 or 3 times
- by pouring more water down side of pot.
- Remove stock from heat and strain. Press all liquid from the shells and vegetables
- then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts
- or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired
- strain the stock through a cloth.
- In a small bowl
- combine the ground red
- white
- and black peppers
- paprika
- thyme
- oregano
- bay leaf and salt and set aside.
- In a heavy pot
- 5-quart or larger
- heat oil over medium heat
- warming the pot first. Add onions
- celery and green pepper. Turn heat to high. Stirring frequently
- add garlic
- file
- hot pepper sauce
- and the pepper-herb mixture. Cook for 5 minutes
- stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour
- stirring occasionally.
- When ready to serve
- add shrimp
- oysters
- and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.
Prep Time: 25 mins
Cook Time: 8 hrs 50 mins
Total Time: 9 hrs 25 mins
Servings: 8