Southern Style Seafood Gumbo
|Vegetable oil||3⁄4 Cup (12 tbs)|
|All-purpose flour||1 Cup (16 tbs)|
|Onions||2 Large, chopped|
|Celery stalks||4 , chopped|
|Canned whole tomatoes||16 Ounce, undrained and chopped (1 Can)|
|Garlic||4 Clove (20 gm), minced|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Dried whole thyme||1 Teaspoon|
|Red pepper||1 Teaspoon|
|Canned chicken broth||58 Ounce, undiluted (4 Cans, 14 1/2 Ounce Each)|
|Peeled deveined medium shrimp||2 Pound|
|Fresh crabmeat||1 Pound|
|Shucked oysters||3 Dozen|
|Fresh crab claws||1 Pound|
|Salt||1 1⁄2 Teaspoon|
|Hot cooked rice||1 1⁄2 Cup (24 tbs)|
|Freshly chopped parsley||2 Tablespoon|
|Green onions||4 , chopped|
|Gumbo file||1 Ounce|
1 In a large Dutch oven, heat oil.
2 Add in the flour, and stir constantly, cooking over medium heat for 10 to 15 minutes, until the roux is copper in color.
3 Add in the onions and celery.
4 Cook for 10 minutes, stirring occasionally.
5 Add in the next 6 ingredients and cook for 10 minutes, stirring occasionally.
6 Pour in the chicken broth.
7 Gently bring to a boil.
8 Cover and lower the heat.
9 Simmer for 30 minutes, stirring occasionally.
10 Add in the shrimp and 1 pound crabmeat.
11 Simmer, covered for 15 minutes.
12 Add in the oysters and crab claws (optional)
13 Simmer, covered for another 15 minutes.
14 Stir in the salt and pepper.
15 Remove the bay leaf and discard.
16 Excellent served over hot cooked rice.
17 Garnish each serving with chopped parsley, green onions, and 1/4 teaspoon gumbo file.