Seafood Gumbo - Louisiana Cookin

By Thom7747

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 3 tablespoons minced garlic
• 3 cups chopped okra
• 1 1/2 cups beer, such as Abita Amber
• 6 cups seafood stock
• 2 tablespoons filé powder
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• 1 (8-ounce) container crab claw
• meat, picked free of shells
• 3 teaspoons Worcestershire sauce
• 2 tablespoons kosher salt
• 1 1/2 teaspoons cayenne pepper
• 1 pound medium fresh shrimp,
• peeled and deveined
• 1 pound red snapper fillets,
• chopped
• 2 (8-ounce) containers shucked
• oysters
• 1 (8-ounce) container jumbo lump
• crabmeat, picked free of shells
• 1/4 cup chopped fresh parsley
• Hot cooked rice
• Garnish: chopped green onion

Details

Servings 6
Adapted from louisianacookin.com

Preparation

Step 1

1. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.

2. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.

3. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.

4. Serve with rice, and garnish with green onion, if desired.