Ingredients: |
Ingredients: 4 pounds heads-on medium shrimp
4 cups chicken broth or stock
6 cups water
2 tablespoons olive or vegetable oil
1 large onion, diced
1 stalk celery, diced
4 cloves garlic, minced
1/2 cup dark roux
1 cup dried shrimp
2 bay leaves
1 teaspoon thyme leaves
Salt and freshly ground black pepper to taste
Cayenne and hot sauce to taste
1 pound claw crabmeat
1 pound lump crabmeat
24 shucked oysters (with their liquor,
if possible)
1/4 cup chopped parsley
1/4 cup chopped green onion tops
Steamed rice
File
|
Directions: |
Directions:1. Shell and head shrimp. Place heads and shells in a pot, add chicken broth or stock and water, bring to a boil, and simmer for 20 minutes.
2. Meanwhile, in a large pot, cook onion, celery and garlic in oil until softened, about 10 minutes. 3. Add roux, and stir to combine.
4. Strain shrimp stock, pressing with the back of a large spoon to extract the liquid.
5. Slowly add strained stock to the vegetable-roux mixture, while stirring, to combine.
6. Add the dried shrimp, bay leaves and thyme, bring to a boil, reduce the heat, and simmer for about an hour.
7. Skim the surface of the gumbo. Add the fresh shrimp, and cook for about 10 minutes.
8. Season to taste with salt, peppers and hot sauce.
9. Add crabmeat and oysters, and cook until crabmeat is heated through and oysters begin to curl.
10. Adjust seasonings.
11. Add parsley and onion tops.
12. Serve with steamed rice, and provide file and hot sauce at the table for each guest to add as desired. |
This recipe for SEAFOOD GUMBO is from