Best Seafood Gumbo
|Cooked split crab legs||12 Ounce (Fresh Or Frozen)|
|Shelled shrimp||8 Ounce (Fresh Or Frozen)|
|Skinless catfish fillets/Cusk/haddock/orange roughy fillets||1 Pound|
|Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Garlic||5 Clove (25 gm), minced|
|Chicken broth||4 Cup (64 tbs)|
|Canned tomatoes||28 Ounce, cut up|
|Sliced okra/One 10- ounce package frozen cut okra, thawed||2 Cup (32 tbs), sliced|
|Dried thyme||1 Teaspoon, crushed|
|Ground red pepper||1⁄2 Teaspoon|
|File powder||2 Teaspoon|
|Hot cooked rice||4 Cup (64 tbs)|
Thaw crab and shrimp, if frozen.
Remove crabmeat from shells, and then cut crabmeat into bite-size pieces.
Cut fish into 1-inch pieces.
Cover and refrigerate the shellfish and fish till needed.
For gumbo, in a 5-quart heavy Dutch oven melt margarine.
Stir in flour.
Cook and stir over medium-low heat for 20 to 25 minutes or till a dark reddish brown roux is formed.
Add onion, green pepper, and garlic.
Then continue cooking and stirring over medium-low heat about 15 minutes or till the vegetables are very tender.
Gradually stir in chicken broth.
Then stir in the undrained tomatoes, okra, thyme, pepper, and bay leaf.
Bring to boiling, and then reduce heat.
Cover and simmer for 30 minutes.
Carefully add crab, shrimp, and fish.
Return just to boiling, and then reduce heat.
Cover and simmer gently for 2 to 4 minutes or till shrimp turns pink and fish is done.
Remove from heat.
Stir in file powder.