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á-3182

spicy seafood gumbo

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Ingredients

  • 1 c. vegetable oil
  • 1 c. all-purpose flour
  • 4 med. onions, chopped
  • 8 stalks celery, chopped
  • 3 cloves garlic, minced
  • 4 (14 1/2 oz.) cans ready to serve vegtable stock
  • 1 (32 oz.) can seafood stock
  • 2 (28 oz.) cans whole tomatoes, undrained and chopped
  • 2 (10 oz.) pkg. frozen sliced okra, thawed
  • 1/4 c. Worcestershire sauce
  • 1 tbsp. hot sauce
  • 5 bay leaves
  • 1/2 c. minced fresh parsley
  • 2 tsp. dried whole thyme
  • 2 tsp. dried whole basil
  • 2 tsp. dried whole oregano
  • 2 tsp. rubbed sage
  • 2 Tbs. creole seasoning
  • 1 tsp. pepper
  • 2 lb. unpeeled medium size fresh shrimp
  • 1 (12 oz.) bag crawfish tail meat
  • 1 lb. fresh crab meat, drained and flaked
  • 2 lb. fish fillets, cut into 1-inch cubes
  • Hot cooked rice
  • Gumbo file (optional)

Details

Preparation

Step 1

Combine oil and flour in a cast-iron skillet; cook over medium heat 20 minutes, stirring constantly, until roux is the color of chocolate. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add vegtable and seafood stock and next 12 ingredients; simmer 2 hours, stirring occasionally.
Peel and devein shrimp. Add shrimp,crawfish , crab meat, and fish to Dutch oven; simmer 10 to 15 minutes.

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