Description
This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.
Ingredients
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- 1 ½ teaspoons paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf, crushed
- 1 teaspoon salt
- ¾ cup vegetable oil
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cups chopped green bell pepper
- 1 teaspoon minced garlic
- 3 tablespoons file powder
- 2 teaspoons hot pepper sauce
- 1 ½ cups tomato sauce
- 7 cups fish stock
- 2 cups shucked oysters
- 1 cup crabmeat
- 1 pound small shrimp – peeled and deveined, shells reserved for stock
Instructions
- Combine the red
- white
- and black peppers
- paprika
- thyme
- oregano
- bay leaf
- and salt; 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 sauce
- and the pepper-herb mixture. Cook for 5 minutes
- stirring constantly.
- Add tomato sauce
- and stir as it reduces over high heat. Add fish 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. Serve.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 45 mins
Servings: 8