Ingredients:
- 1 cup vegetable oil
- 1 cup flour
- 2 cups chopped onions
- 8 ribs celery, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth, canned or from base
- 2 large cans (28 ounces each) tomatoes, diced
- 2 packages (10 ounces each) frozen okra, sliced, thawed
- 1 pound crab claws
- 1/4 cup Worcestershire sauce
- 1 tablespoon hot sauce
- 2 large dried bay leaves
- 1/2 cup fresh minced parsley
- 2 teaspoons dried leaf thyme
- 2 teaspoons dried leaf basil
- 2 teaspoons dried leaf oregano
- 1 teaspoon sage
- 1 teaspoon pepper
- 2 pounds shrimp, medium, unpeeled
- 1 quart oysters, undrained
- 1 pound crab meat
- 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
- hot cooked rice
- file powder, optional
Preparation:
Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven or large kettle. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to the pot; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice and, if desired, sprinkle with file.
More Gumbo Recipes
Slow Cooker Shrimp and Okra Gumbo
Catfish Gumbo
Low-Fat Seafood Gumbo
Chicken and Okra Gumbo
Basic Gumbo
Chicken and Sausage Gumbo
Gumbo Ya Ya
New Orleans Pork Gumbo
Classic Chicken Gumbo
Ham Skillet Gumbo
Seafood Gumbo
Shrimp Gumbo a la Don
Chicken Gumbo
Back to Gumbo Recipes & Information
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