Tomato Seafood Gumbo
|Vegetable oil||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Canned whole tomatoes||16 Ounce|
|Garlic||4 Clove (20 gm)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dried thyme||1 Teaspoon|
|Red pepper||1 Teaspoon|
|Canned chicken broth||58 Ounce|
|Medium shrimp||2 Pound|
|Fresh crabmeat||1 Pound|
|Fresh oysters||3 Dozen|
|Crab claws||1 Pound|
|Salt||1 1⁄2 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
|Chopped parsley||1 Teaspoon|
|Chopped green onion||1 Teaspoon|
|Gumbo file||1⁄4 Teaspoon|
Heat oil in a large Dutch oven.
Add flour, and cook over medium heat 10 to 15 minutes, stirring constantly, until roux is the color of a copper penny.
Stir in onions and celery; cook 10 minutes, stirring occasionally.
Add next 6 ingredients and cook 10 minutes, stirring occasionally.
Stir in chicken broth; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Add shrimp and 1 pound crabmeat; cover and simmer 15 minutes.
Add oysters and crab claws, if desired; cover and simmer 15 minutes.
Stir in salt and pepper.
Remove bay leaf.
Serve gumbo over hot cooked rice.
Garnish each serving with chopped parsley, green onions, and 1/4 teaspoon gumbo file.