Spicy Seafood Gumbo
Ingredients
- 1-cup vegetable oil
- 1-cup flour
- 2 cups chopped onions
- 8 ribs celery, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth, canned or from base
- 2 large cans (28 ounces each) tomatoes, diced
- 2 packages (10 ounces each) frozen okra, sliced, thawed
- 1 pound crab claws
- 1/4 cup Worcestershire sauce
- 1-tablespoon hot sauce
- 2 large dried bay leaves
- 1/2 cup fresh minced parsley
- 2 teaspoons dried leaf thyme
- 2 teaspoons dried leaf basil
- 2 teaspoons dried leaf oregano
- 1-teaspoon sage
- 1-teaspoon pepper
- 2 pounds shrimp, medium, unpeeled
- 1-quart oysters, undrained
- 1 pound crab meat
- 1-pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
- Hot cooked rice
- File powder, optional
Directions
Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven or large kettle. 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, crabmeat, and fish to the pot; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice and, if desired, sprinkle with file.