Creole Seafood Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cups canola oil
3/4 cups all-purpose flour, sifted
3 medium yellow onions, diced medium
1 bunch celery, diced medium
4 medium green bell peppers, diced medium
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 pinch of each dried oregano, basil and thyme
4 large bay leaves
Salt and freshly ground pepper
1 pound okra, sliced 1/4 inch thick
1 14.5 oz can diced tomatoes
3 quarts stock (fish, shrimp, or crab) or water
1 pound medium shrimp, shelled and deveined
1 quart shucked oysters, in their liquid
1 pound jumbo lump crab meat
8 cups cooked white rice, for serving
Louisiana hot sauce and Worcestershire, to taste
1 bunch green onions, thinly sliced
File powder
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Directions: |
Directions:Heat the oil in a large 8 quarts Dutch oven until smoking, about 5 minutes. Gradually add the flour and cook over high heat, stirring constantly until the roux is the color of milk chocolate, 3 to 5 minutes; Being careful not to burn.
Add the garlic, onions, bell pepper and celery and cook for 5 minutes until wilted. Add in tomatoes, cayenne pepper, herbs, and bay leaves. Cook for about 3 minutes.
Gradually add 3 quarts of stock to the pot, stirring constantly. Add the crabs and okra. Bring to a boil. Reduce the heat to a simmer and cook for 1 hour; skimming often. Add the shrimp and cook for 5 minutes.
Add the crabmeat, oysters and their liquor and bring just to a boil over moderate heat. Add Worcestershire, hot sauce and salt and pepper to taste. Serve immediately over the rice and garnish with green onions and dusting of file. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
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