|
spicy Seafood Gumbo 1 Cup Vegetable Oil
1 Cup All-purpose Flour
4 Medium Onions, Chopped
8 Stalks Celery, Chopped
3 Cloves Garlic, Minced
4 (15 Ounce) Cans Chicken Broth
2 (28 Ounce) Cans Chopped Tomatoes
2 (10 Ounce) Packages Frozen Okra, Sliced, Thawed
1 Pound Crab Claws
1/4 Cup Worcestershire Sauce
1 Tablespoon Hot Sauce
5 Bay Leaves
1/2 Cup Fresh Parsley, Minced
2 Teaspoons Dried Whole Thyme
2 Teaspoons Dried Whole Basil
2 Teaspoons Dried Whole Oregano
2 Teaspoons Sage
1 Teaspoon Pepper
2 Pounds Medium-size Shrimp, Unpeeled
1 Quart Oysters, Undrained
1 Pound Crab Meat
1 Pound Fish Fillets, Cut Into 1-inch Cubes
hot Cooked Rice
file Powder (optional) combine Oil And Flour In A Cast Iron Skillet; Cook Over Medium Heat For 20 Minutes, Stirring Constantly, Until Roux Is Brown, But Not Black. stir In Onion, Celery, And Garlic; Cook 10 Minutes, Stirring Often. Transfer Mixture To A Dutch Oven. Add Chicken Broth, Tomatoes, Okra, Crab Claws, Worcestershire Sauce, Hot Sauce, Bay Leaves, Parsley, Thyme, Basil, Oregano, Sage And Pepper; Simmer 2 Hours, Stirring Occasionally. peel And Devein Shrimp. Add Shrimp, Oysters, Crab Meat And Fish To Dutch Oven; Simmer 10 To 15 Minutes. Remove And Discard Bay Leaves. Serve Gumbo Over Hot Rice And, If Desired, Sprinkle With File. |
