Seafood Gumbo

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
2 cups	474ml	Vegetable oil
1 cup	62g / 2.2oz	Diced white onions
1/2 cup	55g / 1.9oz	Diced celery
1 cup	146g / 5.1oz	Diced green bell pepper
4		Garlic cloves - minced
2 tablespoons	30ml	Peanut oil
6		Plum tomatoes - peeled, seeded,
		And diced
3		Bay leaves
1 teaspoon	5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic powder
1 teaspoon	5ml	Crushed dried thyme
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Celery seeds
1 lb	454g / 16oz	Andouille sausage
2		Chicken stock
2		Raw shrimp - shells off,
		And tails left on
2		Cooked crawfish tails
		= (6 crawfish reserved for garnish)
1/2 lb	227g / 8oz	Lump crab meat
2		Oysters - shucked
		Salt - to taste
		Freshly-ground black pepper - to taste
		Hot pepper sauce and file powder - to taste for
		Individual servings

Recipe Instructions

In a heavy saucepan over medium heat combine flour with vegetable oil to make roux. Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved.

In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes. Add tomatoes, spices, sausage and chicken stock. Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time.

When proper thickness, add shrimp and cook until opaque. Lower heat and simmer. Next add crawfish, crabmeat and oysters. Let simmer for another half hour.

This recipe yields 6 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A46) - from the TV FOOD NETWORK

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