Seafood Gumbo
Ingredients
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 1 tablespoon minced garlic
- 1 cup chopped green onions, divided
- 1 1/2 gallons water
- 1/2 pound fresh or frozen okra
- 1 (10-ounce can) Rotel
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 cup Old Bay Seasoning
- Louisiana hot sauce to taste
- 1/2 teaspoon crushed red pepper flakes or to taste
- 2 tablespoons Paul Prudhomme's Seafood Magic
- 2 tablespoons Cajun seasoning
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
- 2 1/2 pounds peeled and deveined shrimp (70 to 90 ct.)
- 1 pound crab meat
- 1 pint fresh oysters
- 2 to 3 ounces Pure Ground Gumbo File
Instructions
- Make a roux in a large heavy pot over medium heat: Add oil to pot and heat over medium heat, add flour, it will sizzle when it's at the correct temperature. Use a whisk and stir constantly. Stir until it reaches the color of peanut butter. DO NOT BURN!!
- Add onions, celery, bell pepper, garlic, and 1/2 c. green onions. Cook until ingredients are cooked down.
- Add water, okra, Rotel, and seasonings and bring to a boil. Reduce heat to low and simmer at least 1 hour. Add seafood and continue to cook on medium for about 15 to 20 minutes.
- Taste for seasoning. Add file to thicken.
- Stir in remaining green onions and simmer a few more minutes. Serve over rice in bowls.