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Seafood Gumbo

"This seafood gumbo takes some time, but is well worth the investment. Serve over long-grain white rice."

Prep
Cook
Serves 8people
Ingredients
1/2
tsp ground cayenne pepper
1/2
tsp ground white pepper
1/2
tsp ground black pepper
1 1/2
tsp paprika
1/2
tsp dried thyme
1/2
tsp dried oregano
1
bay leaf, crushed
1
tsp salt
3/4
cup vegetable oil
2
cups chopped celery
2
cups chopped onion
2
cups chopped green bell pepper
1
tsp minced garlic
3
tbsp file powder
2
tsp hot pepper sauce
1 1/2
cups tomato sauce
7
cups fish stock
2
cups shucked oysters
1
cup crabmeat
1
lb small shrimp - peeled and deveined, shells reserved for stock
Directions
1.
Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
2.
In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
3.
Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
4.
When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

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