Shrimp, crab, and oyster file gumbo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped celery |
| ¼ | cup | Chopped green bell peppers |
| ¼ | cup | Chopped red bell peppers |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Fresh black pepper |
| ½ | cup | Peeled, seeded, and chopped |
| Tomatoes | ||
| 2 | tablespoons | Minced garlic |
| 1 | tablespoon | Minced shallots |
| 2 | quarts | Fish stock |
| 6 | Blue claw crabs, broken in | |
| Half | ||
| ½ | teaspoon | Crystal hot sauce |
| 3 | tablespoons | File powder |
| ⅔ | cup | Cold water |
| 6 | Bay leaves | |
| 1 | teaspoon | Fresh minced oregano 1 |
| teaspoon | Fresh thyme leaves | |
| 2 | tablespoons | Rustic Rub |
| ½ | pounds | Peeled medium shrimp |
| 1 | cup | Shucked fresh oysters, with |
| Their liquid | ||
| 4 | cups | Cooked long-grain white rice |
| Warm | ||
| ¼ | cup | Chopped green onions |
| Loaf of crusty bread | ||
Directions
In a large pot over high heat, add the oil. When the pan is smoking hot, add the onions, celery, green peppers, and red peppers, saute for 1 minute. Season with salt and pepper. Add the tomatoes, garlic, and shallots and saute, for about 4 minutes. Stir in the stock, and add the gumbo crabs, Crystal hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium. Dissolve the file powder in the cold water and add directly into the hot stock. Season with Rustic Rub, continue simmering for 15 minutes. Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the shrimp and oysters and reduce the heat, simmer for 5 minutes. Remove from the heat. To assemble, ladle the gumbo into the oversized bowl and top with the rice. Garnish with the green onions and the crusty bread.
Yield: 8 servings
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