Seafood Gumbo Recipe2/3 cup oil
1 cup flour
2 med onions
1 rib celery (chopped)
1 Bell Pepper (chopped)
1 tsp garlic powder
2 qts water (or stock)
1 Bay leaf
1 dozen oysters and juice
2 lbs peeled shrimp
1 lb crabmeat
1 dozen jumbo crabs
¼ tsp oregano
½ tsp thyme
4 stalks green onion
3 sprigs parsley
1 tsp tobasco sauce
File
Salt, red, white and black pepper
1 lb crawfish tails
Roux
1 cup flour
1 cup oil
Heat oil in black cast iron skillet. Its hot enough when a pinch of flour sizzles. Add flour 1/3 at a time, stirring constantly. Make a dark brown roux for gumbo.
Make a dark roux with oil and flour. Remove from heat and add onions, celery, pepper and garlic powder. Heat water or stock to a boil and add bay leaf, oyster juice and roux. Bring to a light boil for 45 minutes. Add shrimp, crawfish, crabmeat, crabs, oysters and seasonings. Cook 25-30 minutes, top with ground onions and parsley, simmer for 10 minutes. Serve over rice and sprinkle with File over individual Servings.
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