1 cup vegetable oil 1 cup flour 4 medium onions, chopped 8 stalks celery, chopped 3 cloves Garlic, minced 4 15 oz cans chicken broth 2 28 oz cans chopped tomatoes 2 10 oz pkgs frozen okra, sliced, thawed 1 pound crab claws 1/4 cup Worcestershire sauce 1 tablespoon hot sauce 5 bay leaves 1/2 cup fresh parsley, minced 2 teaspoons dried whole thyme 2 teaspoons dried whole basil 2 teaspoons dried whole oregano 2 teaspoons sage 1 teaspoon pepper 2 pounds shrimp, medium size, unpeeled 1 quart oysters, undrained 1 pound crab meat 1 pound fish fillets, cut in 1" cube hot cooked rice file powder, optional
Combine oil and flour in a cast iron skillet; cook over med. heat 20 minutes, stirring constantly, until roux is brown, but NOT black. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally. Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to dutch oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and, if desired, sprinkle with file.
Posts: 1866 | Location: MS gulf coast by debris pile | Registered: 06-05-02
