1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves galic, minced
4 (14 1/2 oz.) cans ready-to-serve chicken broth
2 (28 oz.) cans whole tomatoes, undrained and chopped
2 (10 oz.) packages frozen sliced okra, thawed
1 lb. crab claws
1/4 cup Worcestershire sauce
1 tbsp. hot sauce
5 bay leaves
1/2 cup minced fresh parsley
2 tsp. dried whole thyme
2 tsp. dried whole basil
2 tsp. dried whole oregano
2 tsp. rubbed sage
1 tsp. pepper
2 lbs. unpeeld medium-sized fresh shrimp
1 quart Standard oysters, undrained
1 lb. fresh crabmeat, drained and flaked
1 lb. fish fillets, cut into 1-inch cubes
Hot cooked rice
Gumbo filé (optional)
|
|
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. Add chicken broth and next 12 ingredients; simmer 2 hours, stirring occasionally.
Peel and devein shrimp. Add shrimp, oysters, crabmeat, and fish to Dutch oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice, and, if desired, sprinkle with filé.
|
|
|
