Spicy Seafood Gumbo
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 4 medium onions, chopped,
- 8 celery ribs, chopped,
- 4 cloves garlic, minced,
- 4 cans (14 1/2 ounce) ready-to-serve chicken broth
- 2 cans whole (28 ounce) tomatoes, chopped, undrained and
- 2 (10 ounce) packagesfrozen sliced okra, thawed
- 1 lb crab claws
- 14 cup Worcestershire sauce
- 1 tablespoon hot sauce
- 5 bay leaves
- 12 cup parsley, minced
- 2 teaspoons thyme, dried
- 2 teaspoons basil, dried
- 2 teaspoons oregano, dried
- 2 teaspoons rubbed sage
- 1 teaspoon pepper
- 2 lbs unpeeled medium shrimp
- 1 quart standard oyster, undrained
- 1 lb crabmeat, fresh, drained,flaked,and picked over
- 1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
- hot cooked rice
- gumbo file
Directions
Add the oil and flour to a cast-iron skillet; stir to combine.Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
Transfer mixture to a large pot.
Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
Peel and devein shrimp.
Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
Take out bay leaves.
Serve over hot cooked rice.
Sprinkle with file if desired.