Creole Gumbo

Recipe Ingredients

4 tablespoons	60ml	Blue crabs - cooked (small)
1/8 cup	24g / 0.8oz	Clarified butter
6 oz	170g	Onion - finely sliced
1 oz	28g	Celery - finely sliced
1		Green pepper - finely chopped
3		Tomatoes - blanched, skinned, (medium)
		Seeds removed, cut into quarters
2		Garlic cloves - smashed
4 cups	948ml	Fish stock
1 teaspoon	5ml	Tomato paste
2		Bay leaves
1 lb	454g / 16oz	Oysters
8 oz	227g	Tiny shrimp - cooked
1		Okra - (12 oz) - okra pieces halved
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	File powder
1/8 cup	29ml	Cold water

Recipe Instructions

Remove legs from crab and smash with back of knife. Remove claws and break in 3 pieces. Remove meat from body and head.

Heat 1/8 cup clarified butter in large saucepan on high heat. Add crab parts and meat, then add onion, celery and green pepper. Stir in tomatoes and garlic. Mix fish stock with tomato paste and add to crab saute. Bring to boil and add bay leaves. Simmer gently, stirring and skimming top frequently, for 8 minutes. Stir in oysters and their juices, then add shrimp and okra. Season with pepper.

In small bowl, blend file and cold water. Add to soup and stir briskly. On medium-low heat, cook soup for 1 hour; do not let soup boil. Serve piping hot.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0249) - from the - TV FOOD NETWORK

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