- Special Pricing
- 4 tablespoons butter
- 1/4 cup flour
- 1/4 cup vegetable oil
- 2 ribs celery, trimmed and diced
- 1 large yellow onion, peeled and chopped
- 1 green bell pepper, cored, seeded and diced
- 8 ounces fresh okra, trimmed, or frounceen and thawed, cut into 1-inch pieces
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 8 cups chicken stock
- One 10-ounce can Ro-Tel Original diced tomatoes and green chilies
- One 8-ounce can diced tomatoes in sauce
- 4 tablespoons tomato paste
- 2 teaspoons liquid crab boil
- 1 tablespoon sugar
- Salt and freshly ground black pepper
- 3/4 pound small shrimp, peeled
- 1/2 pound jumbo lump crabmeat, picked over
- 1 pint shucked oysters, coarsely chopped (strain oyster liquor into chicken stock)
- 1 tablespoon filé powder, (filé powder is made from sassafras)
- Rice, for serving (optional)
To make a roux, melt the butter in a small, heavy skillet over medium-low heat. Add the flour and cook, stirring often, until smooth and light caramel in color, about 30 minutes. Set aside.
Heat the oil in a large skillet over low heat. Add the celery, onions, peppers, okra, oregano, thyme and bay leaves, and cook, stirring occasionally, until the vegetables are very soft, about 45 minutes.
Meanwhile, heat the stock in a large heavy pot, then keep warm over low heat. Transfer the vegetables to the stock and add the Ro-Tel, diced tomatoes, tomato paste, crab boil and sugar. Season to taste with salt and pepper. Increase the heat to medium, cover and simmer for 30 minutes. Add the shrimp, crab and oysters, and simmer, stirring occasionally, for 20 to 30 minutes.
Whisk the filé powder into 1/2 cup water, then into the gumbo. Stir in the reserved roux and simmer for 5 minutes. Remove and discard the bay leaves. Servethe gumbo over rice, if you like.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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