Categories: Main Dish, Seafood, Stew
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 4 medium onions , chopped
- 8 celery ribs , chopped
- 4 cloves garlic , minced
- 4 (14 1/2 ounce) cans ready-to-serve chicken broth
- 2 (28 ounce) cans whole tomatoes , undrained and chopped
- 2 (10 ounce) packages frozen sliced okra , thawed
- 1 lb crab claws
- 1/4 cup Worcestershire sauce
- 1 tablespoon hot sauce
- 5 bay leaves
- 1/2 cup minced parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons rubbed sage
- 1 teaspoon pepper
- 2 lbs unpeeled medium shrimp
- 1 quart standard oyster , undrained
- 1 lb fresh crabmeat , drained,flaked,and picked over
- 1 lb fish fillet , cut into 1 inch pieces (cod, haddock, halibut, etc.)
- hot cooked rice
- gumbo file
Directions
-
Add the oil and flour to a cast-iron skillet; stir to combine.
-
Cook over medium heat for about 20 minutes, stirring constantly, until mixture is the color of chocolate (be careful not to burn).
-
Add in onions, celery, and garlic; cook for 10 minutes, stirring frequently.
-
Transfer mixture to a large pot.
-
Add in chicken broth and the next 12 ingredients; let simmer for 2 hours; stir occasionally.
-
Peel and devein shrimp.
-
Add in the shrimp, oysters, crabmeat, and fish to the pot; simmer for 10-15 minutes or until seafood is done.
-
Take out bay leaves.
-
Serve over hot cooked rice.
-
Sprinkle with file if desired.