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Seafood Gumbo

2 1/2 oz Butter

2 TSPNS. Worcestershire Sauce

1/4 Cup Butter

1 TSPNS. Lemon Juice

1 Small Onion (Chopped Fine

1 TSPN. Tabasco Sauce

1 Large Bell Pepper (Chopped Fine)

6 2/3 Cups Water

2 Stalks Celery (Chopped Fine)

2 TSPNS Parsley (Chopped)

5 Cloves Garlic

2 Bay Leaves (Broken Up)

1/2 Cup Flour

4 oz. Frozen Okra

1/2 TSPN. Whole Thyme

1 1/2 TBLSPNS. Gumbo File

1/4 TSPN. Black Pepper

3/4 LB. Fish (Diced)

1/4 TSPN. Cayenne Pepper

1 LB. Small Shrimp (Peeled)

1-14 oz Can Whole Tomatoes

1 PT. Raw Oysters (Drained)

4 TBLSPNS Fish Stock Base

  


STEP 1: Prepare a Brown Roux by heating 2 1/2 oz butter in skillet over medium heat. Sprinkle in 1/4 cup and 1 TBLSPN. Flour and blend until smooth. Continue to cook while stirring constantly until Roux is dark brown (the color of chocolate). Set aside for later use.
STEP 2: Sautee onions, celery, bell pepper and garlic in 1/4 cup butter until onions are translucent.
STEP 3: Sprinkle 1/2 cup flour into sautéed vegetables blend until smooth and cook 5 minutes.
STEP 4: Stir in thyme, black pepper, canned tomatoes (with juice), fish, stock, Worcestershire sauce, lemon juice, gumbo file, and bring to a simmer.
STEP 5: Stir in water slowly. Add okra.
STEP 6: Making a Bouquet Garni by fastening cheesecloth around the parsley and bay leaves with string. Place in gumbo.
STEP 7: Stir in Brown Roux. Bring to a simmer again.
STEP 8: Add fish, shrimp, and oysters. Cook 15 minutes.
STEP 9: Remove gumbo from heat and remove Bouquet Garni. Serve over white rice.
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