Seafood Gumbo

Recipe Ingredients

1 cup	237ml	Oil
6		Gumbo crabs
2 lbs	908g / 32oz	Shrimp
1 cup	62g / 2.2oz	Flour
		Trinity - (next three items)
4 cups	250g / 8.8oz	Onions - chopped
2 cups	220g / 7.8oz	Celery - chopped
2 cups	292g / 10oz	Green pepper - chopped
1 tablespoon	15ml	Garlic - chopped
4 cups	948ml	Okra - sauteed
8 cups	1896ml	Seafood stock
		Salt
		Cayenne pepper
2 cups	125g / 4.4oz	Green onions - chopped
		File
		Cooked rice
1		Bay leaf
1/2 teaspoon	2.5ml	Thyme

Recipe Instructions

Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour, cook to desired color (brown to dark brown). Add onions, celery, green pepper, and later garlic to roux, and stir continuously until vegetables reach desired tenderness.

Gradually stir in liquid and bring to a boil. Add crabs and reduce heat, simmer and cook for an hour or more. Season to taste.

Approximately 10 minutes before serving, add green onions, shrimp, and sauteed okra. Gumbo may or may not be served over rice.

Adding sherry at the table is also an option. File may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp. per serving is recommended.

*File: (pronounced fee-lay) a fine green powder that is young dried and ground sassafras leaves, used on gumbo for flavor and thickening.

The world File means to twist or make threads.

Recipe Courtesy The New Orleans School of Cooking

Source:
Larry

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