James's Seafood Gumbo
3/4 cup Vegetable oil
3/4 cup Flour
2 cup Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
1 tbl Salt
1 tsp Cayenne
5 x Bay leaves
8 cup Shrimp stock
1 lb Fish pieces
(any white fish available - escolar, amberjack, pompano,
etc.)
1 lb Medium shrimp peeled, deveined
1 lb Crabmeat picked over
for shells and cartilage
2 doz Oysters with their liquid
1/4 cup Chopped green onions
1/4 cup Finely-chopped parsley
File powder as needed
2 cup Cooked white rice
2 tbl Chopped green onions
Crusty French bread
Method :
In a large heavy pot, heat the oil. when the oil is hot, whisk in the flour.
Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux. Add the
onions, bell peppers, celery, salt, cayenne, and bay leaves.
Cook for 12 to 13 minutes, stirring occasionally until the vegetables are
wilted. Add the stock and mix to blend with the roux. Simmer for 1 hour and 15
minutes, stirring occasionally. Add the fish pieces and continue cooking for 15
minutes. Add the shrimp and cook for 15 minutes. Add the crabmeat, oysters,
green onions and parsley and cook for 2 to 3 minutes , or until the edges of the
oysters curl. Remove from the heat. Add the File powder to thicken at the end.
Ladle the gumbo in a shallow dish. Place a heaping portion or two of the rice in
the center of the gumbo. Sprinkle the green onions over top. Serve with a piece
of French bread.
This recipe yields 12 servings.