Shanna's Shrimp Oyster Gumbo
1 lb fresh jumbo shrimp, with heads
2 x carcasses or heads of fish, (3-5 lb.)
1 med onion, quartered
1 stalk celery, quartered
1 med tomato, peeled & quartered
2 qt water
3 tbl gumbo file
1 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp ground red cayenne pepper
1 1/2 tsp Hungarian paprika
1 tsp garlic, minced
1/2 tsp dried whole thyme
1/2 tsp dried whole oregano
1 x bay leaf, crushed
3/4 cup butter or margarine
2 cup onion, coarsely chopped
2 cup celery, coarsely chopped
2 cup green bell pepper, coarsely chopped
1 tbl hot sauce
1 can tomato sauce with tomato bits, (15-oz.)
1 doz fresh oysters, shucked
hot cooked rice
Method :
Remove shrimp heads and shells, reserving both. Devein shrimp; set aside in
refrigerator. Combine shrimp heads and shells, fish carcasses, and next 4
ingredients in a 6-quart Dutch oven; bring to a boil. Reduce heat and simmer
(uncovered) for 6-8 hours. (Add water as necessary to maintain 2 quarts. Strain
stock through cheesecloth, discarding solids; set stock aside. Combine next 10
ingredients; set aside. Melt butter in a 4-quart Dutch oven over medium heat;
stir in next 4 ingredients and seasoning mixture. Increase heat to high: cook
for 6 minutes, stirring constantly.
Add tomato sauce; cook over medium heat for 5 minutes, stirring constantly and
scraping bottom. Stir in seafood stock; bring to a boil. Reduce heat: simmer
(uncovered) for 45 minutes to 1 hour, stirring occasionally. Stir in shrimp and
oysters cover and turn off heat. Let stand 6-10 minutes, or until edges or
oysters curl and shrimp are pink. Serve over rice.
Makes about 2 quarts.