Ingredients
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1 cup vegetable oil
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1 cup all-purpose flour
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8 celery ribs, chopped
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4 cloves garlic, minced
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4 (14 1/2 ounce) cans ready-to-serve chicken broth
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2 (28 ounce) cans whole tomatoes, undrained and chopped
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2 (10 ounce) packages frozen sliced okra, thawed
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1 lb crab claws
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1/4 cup Worcestershire sauce
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1 tablespoon hot sauce
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5 bay leaves
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1/2 cup minced parsley
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2 teaspoons dried thyme
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2 teaspoons dried basil
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2 teaspoons dried oregano
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2 teaspoons rubbed sage
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1 teaspoon pepper
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2 lbs unpeeled medium shrimp
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1 lb fresh crabmeat, drained,flaked,and picked over
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hot cooked rice
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gumbo file
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4 medium onions, chopped
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1 lb fish fillet, cut into 1 inch pieces (cod, haddock, halibut, etc.)
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1 quart standard oyster, undrained
Instructions
- 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.