Kat's Oyster Shrimp Gumbo
1/2 cup oil
1/2 cup flour
2 cup chopped onions
2 cup chopped green bell pepper
1 cup chopped celery
2 x garlic cloves minced
1 gal Fish Stock or Shrimp Stock
2 tsp salt
1 tsp freshly-ground black pepper
1/4 tsp cayenne pepper - (to 1/2 tspn) or to taste
2 x bay leaves
1/2 cup chopped fresh parsley
1 lb medium shrimp peeled, deveined
3 pt fresh oysters with their liquor
File powder to taste
6 cup cooked long-grain white rice
Method :
Heat the oil in a large pot, add the flour, and cook the roux, stirring
constantly, until it is a deep reddish-brown.
Add the onion, bell pepper, celery and garlic. Cook, stirring constantly, until
vegetables are tender.
Add stock, seasonings and parsley. Bring to a boil, then lower heat and simmer
for 30 minutes over low heat.
Add the shrimp, oysteres and oyster liquor. Cook for 5 more minutes, just until
the shrimp turn pink.
Place 1/2 cup cooked rice in a shallow bowl, and ladle gumbo over and around it.
Sprinkle file on each serving to taste.
This recipe yields 12 servings.