Spicy Seafood Gumbo Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "spicy seafood gumbo"
spicy seafood gumbo
1 cup vegetable oil
1 cup all-purpose flour
4 medium onions, chopped
8 stalks celery, chopped
3 cloves garlic, minced
4 (15 ounce) cans chicken broth
2 (28 ounce) cans chopped tomatoes
2 (10 ounce) packages frozen okra, sliced, thawed
1 pound crab claws
1/4 cup worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 teaspoons dried whole thyme
2 teaspoons dried whole basil
2 teaspoons dried whole oregano
2 teaspoons sage
1 teaspoon pepper
2 pounds medium-size shrimp, unpeeled
1 quart oysters, undrained
1 pound crab meat
1 pound fish fillets, cut into 1-inch cubes
hot cooked rice
file powder (optional)
combine oil and flour in a cast iron skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is brown, but not black.
stir in onion, celery, and garlic; cook 10 minutes, stirring often. transfer mixture to a dutch oven. add chicken broth, tomatoes, okra, crab claws, worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage and pepper; simmer 2 hours, stirring occasionally.
peel and devein shrimp. add shrimp, oysters, crab meat and fish to dutch oven; simmer 10 to 15 minutes. remove and discard bay leaves. serve gumbo over hot rice and, if desired, sprinkle with file.
