pat's Recipe

Seafood Gumbo

Category: Gumbo

3/4 cup vegetable oil
3/4 cup all-purpose flour
1/2 tsp dried thyme
1/2 tsp dried basil
1 bay leaf, crushed
1 Tbsp salt
3/4 tsp cayenne pepper
1/2 tsp coarsely ground black pepper
1/2 cup diced celery
1/2 cup diced bell pepper
1/2 cup diced white onion
1 cup sliced okra ( about 1 lb)
4 garlic cloves, minced
1 qt reduced-sodium chicken broth
1 qt clam juice
1 1/2 lbs small or medium shrimp, peeled,
shells reserved
1 (14 oz) can fire-roasted tomatoes
2 cups fresh oysters, drained
1 pound lump crabmeat, shell pieces removed
1 lb frozen crawfish tail meat
8 cups cooked white rice
4 green onions, chopped

Heat oil in a large stockpot over medium-high heat. Stir in flour; cook until smooth and darkened (about the color of a penny). Add thyme and next 10 ingredients (thyme through garlic). Cook until vegetables are tender. Remove from heat and cool about 30 minutes. Bring chicken broth, clam juice and reserved shells to a boil in a large pot. Cook 10 minutes. Remove shrimp shells, and reserve stock.
Add vegetable mixture to stock and blend well. Cook until thickened. Add tomatoes, oysters, crab, crawfish and shrimp. Simmer 20 to 30 minutes. Serve over rice; sprinkle with green onions.

serves 16