Seafood Gumbo Recipe

Seafood Gumbo
Submitted Oct 3, 2003 by LovingLife

This gumbo takes some time, but is well worth the investment

Ingredients

• 1 1/2 cups tomato sauce
• 1 1/2 teaspoons paprika
• 1 bay leaf, crushed
• 1 cup crabmeat
• 1 pound small shrimp - peeled and deveined, shells reserved for stock
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground white pepper
• 2 cups chopped celery
• 2 cups chopped green bell pepper
• 2 cups chopped onion
• 2 cups shucked oysters
• 2 teaspoons hot pepper sauce
• 3 tablespoons file powder
• 3/4 cup vegetable oil
• 7 cups Seafood Gumbo Stock

Instructions

1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside. 2. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. 3. Add tomato sauce, and stir as it reduces over high heat. Add Seafood Gumbo Stock, and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally. 4. When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve. Makes 8 Servings Note: File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.

Serve With

Serve over long-grain white rice

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