Oyster Gumbo

Recipe Ingredients

1/2 cup	118ml	Oil
1/2 cup	31g / 1.1oz	Flour
2 cups	125g / 4.4oz	Chopped onions
2 cups	292g / 10oz	Chopped green bell pepper
1 cup	110g / 3.9oz	Chopped celery
2		Garlic cloves - minced
1		Fish Stock or Shrimp Stock - (see recipes)
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Cayenne pepper - (to 1/2 tspn) - or to taste
2		Bay leaves
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
3		Fresh oysters - with their liquor
		File powder - to taste
6 cups	960g / 33oz	Cooked long-grain white rice

Recipe Instructions

Heat the oil in a large pot, add the flour, and cook the roux, stirring constantly, until it is a deep reddish-brown.

Add the onion, bell pepper, celery and garlic. Cook, stirring constantly, until vegetables are tender.

Add stock, seasonings and parsley. Bring to a boil, then lower heat and simmer for 30 minutes over low heat.

Add the shrimp, oysteres and oyster liquor. Cook for 5 more minutes, just until the shrimp turn pink.

Place 1/2 cup cooked rice in a shallow bowl, and ladle gumbo over and around it. Sprinkle file on each serving to taste.

This recipe yields 12 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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