James's Crab Shrimp Oyster Gumbo
2 tbl olive oil
2 tbl flour
2 x onions chopped
1 cup green onions chopped
2 x cloves garlic chopped
1 x green pepper chopped
1 lb can or fresh crabmeat cooked
28 oz canned whole tomatoes
1 tbl oyster sauce
NoSalt (R)
1/2 tsp red pepper
4 x bay leaves
1 lb raw shrimp peeled and deveined
1 cup celery chopped
2 cup frozen okra
12 sm fresh oysters optional
TO SERVE
cooked brown basmati rice
crusty bread
Method :
Make a roux with oil and flour by mixing them over medium heat in a deep
saucepan, stirring constantly until it becomes a rich brown color. Set aside.
Coat non-stick pan with Pam olive oil-flavored spray and cook onions, garlic,
green pepper, and celery until wilted - about 10 minutes - then add frozen okra
and cook until it starts to "goop up". Add tomatoes and other
seasonings with about a quart of water. (The mixture should look more like soup
than stew at this point.) Bring mixture to a medium boil for twenty-five
minutes. Add shrimp and cook for 5 minutes longer. Add crabmeat and oysters.
Crabmeat is already cooked and oysters will be "curled" or cooked
through by the time it gets to the table.
File' (pronounced "fee lay") powder can be used to add a little
thickening to the finished gumbo but if it unavailable, it will not be missed.
Serve over cooked brown Basmati rice in bowls (pasta bowls make a good
substitute for gumbo bowls). Toast crusty french bread that can be