Seafood Gumbo

The list of ingredients is long, but it's worth to try this seafood gumbo, which combines crabmeat, oyster and shrimps. A spicy and tasty gumbo recipe.

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Ingredients:
4 quarts seafood stock
1/2 cup oil
6 cups okra, sliced
3 1/2 pounds canned tomatoes
2 cups onion, chopped
1 cup celery, chopped
1 cup bell peppers, chopped
2 tablespoons garlic, chopped
2 tablespoons vinegar
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
5 bay leaves
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
3 cups dark roux
1 pound claw crabmeat
3 pounds small to medium shrimp, cleaned an deveined (reserve shells)
1 dozen oysters
1 cup green onions, chopped
Filé powder to taste

Directions:

1. Make a seafood stock from shrimp heads and shells, crab bodies, fishcarcasses or all of the above, substituting ham hocks, chicken backs, ornecks, or other meats depending on availability. For the 4 quarts ofstock you will need about 4 pounds of shells, bones and meat. Bring toa boil, lower heat and simmer several hours. Strain the stock,discarding solids.

2. Cook okra in the oil in a large, heavy pot over medium heat,stirring and scraping until some of the sliminess is gone; about 15minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, theseasonings and herbs. Cook over low to medium heat for about1/2 hour, stirring and scraping often.

3. Blend the roux into the okra and tomato mixture. Very slowly blendthe stock into the mixture. Simmer about 1 hour.

4. Add crab and shrimp and simmer 10 to 15 minutes. Add oysters andsimmer about 5 minutes. Add green onions. Serve over rice withfilá powder added to taste at the table (Filé powder should not becooked).

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!