Seafood Gumbo
Seafood gumbo is a flavorful, hearty dish that embodies the rich culinary traditions of Louisiana. A harmonious blend of tender seafood, aromatic spices, and a savory, often richly seasoned broth, it reflects the region's Creole and Cajun influences.
Ingredients
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- 1½ teaspoons paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf, crushed
- 1 teaspoon salt
- ¾ cup vegetable oil
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cups chopped green bell pepper
- 1 teaspoon minced garlic
- 3 tablespoons file powder
- 2 teaspoons hot pepper sauce
- 1½ cups tomato sauce
- 7 cups fish stock
- 2 cups shucked oysters
- 1 cup crabmeat
- 1 pound small shrimp - peeled and deveined, shells reserved for stock
Instructions
- Mix together the cayenne, white, and black peppers, paprika, thyme, oregano, crushed bay leaf, and salt. Set this spice blend aside for later use.
- In a large, heavy pot (5 quarts or more), heat the oil over medium heat, allowing the pot to warm up. Once ready, add the onions, celery, and green pepper, then increase the heat to high. Stir frequently, and once the vegetables begin to soften, mix in the garlic, file powder, hot sauce, and the prepared pepper-herb seasoning. Continue cooking, stirring constantly, for about 5 minutes until the flavors meld and the mixture becomes fragrant.
- Stir in the tomato sauce and cook over high heat, allowing it to reduce. Once reduced, pour in the fish stock and bring the mixture to a boil. Lower the heat and let it simmer gently for about an hour, stirring occasionally to ensure the flavors blend and the broth thickens.
- Just before serving, add the shrimp, oysters, and crabmeat to the pot. Cover and let it sit for 5 minutes, allowing the seafood to cook through. Turn off the heat and let the dish rest for another 10 minutes to let the flavors settle. Then, serve and enjoy!