Cullen's Seafood Gumbo
2 x Chopped onions
1 1/2 cup Chopped green bell peppers
1 cup Chopped celery
SEASONING MIX
2 whl bay leaves
2 tsp Salt
1/2 tsp White pepper
1/2 tsp Ground red pepper
1/2 tsp Black pepper
1/2 tsp Dried thyme leaves
1/2 tsp Dried oregano leaves
REMAINDER
3/4 cup Vegetable oil
3/4 cup All purpose flour
1 tbl Minced garlic
5 1/2 cup Basic seafood stock ( see note below )
1 lb Or more peeled medium shrimp
1 doz medium oysters
3/4 lb Crabmeat
2 1/2 cup Cooked rice
Method :
(To make seafood stock, place your shrimp shells and about 1/2 onion in a pot
with the desired amount of water. Simmer 20 minutes, strain)
Combine onions, bell peppers, and celery in bowl, set aside. Combine seasoning
mix ingredients in small bowl, set aside.
Heat oil in large heavy skillet over high heat. Gradually add the flour,
whisking constantly. Continue to cook untill roux is dark red-brown, whisking
constantly. Add half the vegetables, stir well with spoon. cook one minute then
add the rest of the vegetables. cook two minutes. Add spices mix. Stir. Add
garlic. Remove from heat. In stock pot, have stock boiling. add roux mixture by
spoonfuls to the boiling stock, stirring until each spoonful is dissolved.
Simmer about 15 minutes. Add the shrimp, oysters, and crabmeat. Cook about five
minutes. Serve over rice.
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