|Nutritional Guidelines (per serving)|
A variety of fish and shellfish flavors this delicious seafood gumbo. Use Tabasco or your favorite hot sauce in this recipe.
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 cups onions (chopped)
- 8 ribs celery (chopped)
- 3 cloves garlic (minced)
- 8 cups chicken broth (canned or from base)
- 2 large 28-ounce cans diced tomatoes
- 2 10-ounce packages frozen okra (sliced, thawed)
- 1 pound crab claws
- 1/4 cup Worcestershire sauce
- 1 tablespoon hot sauce
- 2 large dried bay leaves
- 1/2 cup fresh parsley (minced)
- 2 teaspoons dried leaf thyme
- 2 teaspoons dried leaf basil
- 2 teaspoons dried leaf oregano
- 1 teaspoon sage
- 1 teaspoon pepper
- 2 pounds medium shrimp (unpeeled)
- 1 quart oysters (undrained)
- 1 pound crab meat
- 1 pound fish fillets (catfish or another firm white fish, cut into 1-inch pieces)
- 1 bag uncooked white rice
- Optional: file powder (for serving)
Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, constantly stirring, until roux is dark. Be very careful to keep the roux from scorching.
Stir in onion, celery, and garlic; cook, frequently stirring, for 10 minutes.
Transfer the roux and vegetable mixture to a Dutch oven or large heavy pot. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer for 2 hours, stirring occasionally.
Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to the pot; simmer 10 to 15 minutes, until the seafood is cooked through.
Remove and discard bay leaves.
Serve gumbo over hot cooked rice.
Offer filé powder at the table for sprinkling over individual servings.