This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice.
Ingredients
- ground cayenne pepper: 0.5 tsp
- ground white pepper: 0.5 tsp
- ground black pepper: 0.5 tsp
- ½ teaspoons paprika: 1 piece
- thyme: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- bay leaf: 1 piece (crushed)
- salt: 1 tsp
- vegetable oil: 0.75 cup
- celery: 2 cups (chopped)
- onion: 2 cups (chopped)
- green bell pepper: 2 cups (chopped)
- garlic: 1 tsp (minced)
- file powder: 3 Tbsp
- hot pepper sauce: 2 tsp
- ½ cups tomato sauce: 1 piece
- fish stock: 7 cups
- shucked oysters: 2 cups
- crabmeat: 1 cup
- small shrimp - peeled and deveined, shells reserved for stock: 1 pound
Metric Conversion
Stages of cooking
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Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
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In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
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Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
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When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
