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Gulf Seafood Gumbo

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PREP TIME
15 min
COOKING TIME
80 min
TOTAL TIME
105 min
SERVINGS
8 servings
Dinner
Gulf Seafood Gumbo
Ingredients
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf, crushed
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 2 cups chopped green bell pepper
  • 1 teaspoon minced garlic
  • 3 tablespoons file powder
  • 2 teaspoons hot pepper sauce
  • 1 1/2 cups tomato sauce
  • 7 cups fish stock
  • 2 cups shucked oysters
  • 1 cup crabmeat
  • 1 pound small shrimp - peeled and deveined, shells reserved for stock
Instructions
1
Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt in a bowl; set it aside momentarily.
2
In a substantial cooking vessel, 5 quart or larger in capacity, heat the oil over an intermediate temperature setting, warming the pot first. Add the onions, celery, and green pepper to the vessel. Increase the heat to a high level. Stirring constantly, add the garlic, file, hot sauce, and the pepper-herb mixture to the pot. Cook for 5 minutes, stirring frequently throughout.
3
Add the tomato sauce to the pot and stir as it thickens over high heat. Add the fish stock and bring the mixture to a rolling boil. Lower the heat, and let it simmer for 1 hour, stirring occasionally at intervals.
4
When you're ready to serve the dish, add the shrimp, oysters, and crabmeat. Cover the pot, and wait for 5 minutes. Turn off the heat source, and let it stand for 10 minutes before presentation.