Seafood Gumbo
By: Sheri Wetherell
Published: Monday, March 7, 2011 - 2:30pm

Ingredients




1/2 cup oil
1/2 cup flour
2 medium onions, diced
2 green bell peppers, diced
3 ribs celery, finely diced
6 cloves garlic, minced
4 tomatoes, seeded and diced
1 cup tomato purée
4 quarts shrimp stock, crab stock or fish stock
1 tablespoon Creole seasoning blend
1 teaspoon dried thyme leaves
2 bay leaves
Salt and freshly ground black pepper to taste
2 pounds okra, chopped
2 pounds medium shrimp, peeled and deveined
2 dozens oysters, freshly shucked, liquor reserved
1 pound fresh lump crab meat, picked over for shells and cartilage
1 tablespoon filé powder
8 cups cooked long-grain white rice

Preparation

1 Heat oil in a large heavy stockpot over medium-high heat. 2 Add the flour and stir constantly until a light brown roux is formed. 3 Add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. 4 Add the tomatoes and tomato purée and cook over medium heat for 10 minutes. 5 Add the Creole seasoning, thyme, bay leaves and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. 6 Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes. 7 Reduce heat to low. 8 About 10 minutes prior to serving, add the shrimp, oysters and oyster liquor. Just prior to serving, add the crab meat (the crab meat does not need to be cooked, just stir until it is heated through. 9 Taste and correct seasonings if necessary. 10 Remove from heat and sprinkle the filé powder on the surface of the gumbo; cover and let stand for 15 minutes. Uncover and stir to mix. 11 Serve hot with French bread and cold beverages.