Ingredients: |
Ingredients: 1 lb. medium shrimp with heads and shells (see Note)
5 cups seafood stock*
Seasoning Mix:
½ – 1 ½ tsp ground red pepper (preferably cayenne)
1 ½ tsp sweet paprika
1 tsp salt
¼ – ½ tsp white pepper
½ tsp dried thyme leaves
½ tsp dried oregano leaves
1 bay leaf, crumbled
¾ c margarine (not butter)
2 c chopped onions
2 c chopped celery
2 c chopped green bell peppers (or red peppers)
3 tbsp gumbo filé (filé powder)*
1 tbsp Tabasco sauce
1 tsp minced garlic
1 ¼ cups canned tomato sauce
1 ½ c crabmeat, packed (picked over), about ½ lb.
1 dozen shucked oysters (about ½ lb., optional)
1 1/3 c hot Basic Cooked Rice (recipe below)
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Directions: |
Directions:You can substitute pieces of fish for any or all of the seafood in this recipe. Be sure to use margarine instead of butter, because margarine is oilier and seems to conduct more heat. The extra heat, plus the additional oil, develops the gumbo filé to a more desirable taste, texture, and color. Upon reaching a temperature above 140 degrees, however, the oil separates out and rises to the surface. Some people prefer to skim the oil off before serving.
If the gumbo is made in advance, do not add the seafood. When ready to serve, bring the gumbo to a rapid boil, lower the heat to simmer, and add the seafood. Immediately cover the pot, turn off the heat, and let the pot stand covered for 6 to 10 minutes.
Note:
- If shrimp with heads and shells are not available, use ½ lb. shrimp without heads but with shells and substitute other seafood ingredients for shrimp heads in making the seafood stock.
- You can substitute the crab and oysters for any other seafood…scallops, crawfish, whole fish, etc.
Peel the shrimp, rinse and drain well, then refrigerate until ready to use.
Combine the season mix ingredients in a small bowl and set aside.
In a 4-quart heavy soup pot, melt the margarine over medium heat. Add the onions, celery and bell peppers. Turn heat to high and stir in the gumbo filé, Tabasco sauce, garlic and seasoning mix. Cook 6 minutes, stirring constantly.
Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring constantly. (During this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape the pan bottom well with a spoon. The scrapings not only add to the gumbo’s flavor, but also decrease the gumbo filé’s ability to thicken.)
Add the stock and bring gumbo to a boil; reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, crabmeat and oysters (if desired); cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immediately.
For a main course, place about 1/3 cup of rice in each bowl and top with about 1 cup gumbo. For an appetizer, serve about half that amount.
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This recipe for SEAFOOD GUMBO FILÉ is from