Seafood Gumbo

Name: Seafood Gumbo
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 12
Cuisine: American
Ingredients: 2 pieces Bay Leaves (2 bay leaves); 3 pieces Celery (3 ribs celery, finely diced); 8 cup White Rice (8 cups cooked long-grain white rice); 1 tbsp Filé Powder (1 tablespoon filé powder); 4 quart Fish Stock (4 quarts shrimp stock, crab stock or fish stock); ½ cup All-Purpose Flour (1/2 cup flour); 6 cloves Garlic (6 cloves garlic, minced); 2 pieces Green Bell Pepper (2 green bell peppers, diced); 1 lb Lump Crabmeat (1 pound fresh lump crab meat, picked over for shells and cartilage); ½ cup Vegetable Oil (1/2 cup oil); 2 lb Okra (2 pounds okra, chopped); 2 pieces Yellow Onion (2 medium onions, diced); 2 pieces Oysters (2 dozens oysters, freshly shucked, liquor reserved); 0 pieces Black Peppercorns (Salt and freshly ground black pepper to taste); 1 tbsp Barbecue Seasoning (1 tablespoon Creole seasoning blend); 2 lb Prawns (2 pounds medium shrimp, peeled and deveined); 1 tsp Dried Thyme (1 teaspoon dried thyme leaves); 1 cup Tomato Purée (1 cup tomato purée); 4 pieces Vine Ripened Tomato (4 tomatoes, seeded and diced)

130 minAmerican

Servings12

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Dairy Free
Pescatarian

Ingredients

For 12 servings

Bay Leaves2 pieces · 2 bay leaves
Celery3 pieces · 3 ribs celery, finely diced
White Rice8 cup · 8 cups cooked long-grain white rice
Filé Powder1 tbsp · 1 tablespoon filé powder
Fish Stock4 quart · 4 quarts shrimp stock, crab stock or fish stock
All-Purpose Flour½ cup · 1/2 cup flour
Garlic6 cloves · 6 cloves garlic, minced
Green Bell Pepper2 pieces · 2 green bell peppers, diced
Lump Crabmeat1 lb · 1 pound fresh lump crab meat, picked over for shells and cartilage
Vegetable Oil½ cup · 1/2 cup oil
Okra2 lb · 2 pounds okra, chopped
Yellow Onion2 pieces · 2 medium onions, diced
Oysters2 pieces · 2 dozens oysters, freshly shucked, liquor reserved
Black Peppercorns0 pieces · Salt and freshly ground black pepper to taste
Barbecue Seasoning1 tbsp · 1 tablespoon Creole seasoning blend
Prawns2 lb · 2 pounds medium shrimp, peeled and deveined
Dried Thyme1 tsp · 1 teaspoon dried thyme leaves
Tomato Purée1 cup · 1 cup tomato purée
Vine Ripened Tomato4 pieces · 4 tomatoes, seeded and diced

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Steps

1Heat oil in a large heavy stockpot over medium-high heat.
2Add the flour and stir constantly until a light brown roux is formed.
3Add the onions, bell pepper, celery and garlic. Saut until the onions become translucent and the vegetables are tender.
4Add the tomatoes and tomato pure and cook over medium heat for 10 minutes.
5Add the Creole seasoning, thyme, bay leaves and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes.
6Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.Reduce heat to low.About 10 minutes prior to serving, add the shrimp, oysters and oyster liquor. Just prior to serving, add the crab meat (the crab meat does not need to be cooked, just stir until it is heated through.Taste and correct seasonings if necessary.
7Remove from heat and sprinkle the fil powder on the surface of the gumbo; cover and let stand for 15 minutes. Uncover and stir to mix.
8Serve hot with French bread and cold beverages.