- 1/4 cup oil
- 3-4 tablespoons flour
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 (1 lb) bag frozen chopped okra
- 1 quart chicken broth
- 1 (16 ounce) can whole tomatoes, w/liquid
- 4-5 cloves garlic, crushed
- 2 bay leaves
- 2-3 tablespoons crab boil, tied in cheesecloth
- salt & pepper
- hot pepper sauce
- 2 lbs raw shrimp, peeled
- 1 lb crabmeat or 2 cans crabmeat
- 1 pint oysters (OPTIONAL)
- 1 lb firm white fish fillets (halibut, white fish, cod)
- 1 tablespoon gumbo file powder
1/4 cup oil
3-4 tablespoons flour
2 onions, chopped
2 stalks celery, chopped
1 (1 lb) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, w/liquid
4-5 cloves garlic, crushed
2 bay leaves
2-3 tablespoons crab boil, tied in cheesecloth
salt & pepper
hot pepper sauce
2 lbs raw shrimp, peeled
1 lb crabmeat or 2 cans crabmeat
1 pint oysters (OPTIONAL)
1 lb firm white fish fillets (halibut, white fish, cod)
1 tablespoon gumbo file powder
To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
In large dutch oven, saute onion, celery, and okra until limp.
Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
Simmer for 2 hours.
10 minutes before serving, add all raw fish and seafood and the file powder.
Simmer until done, but do not boil.
Serve over bowls of rice.