BIG O'S GUMBO GIRLS' SUPERBOWL SWAMP SOUP

BIG O'S GUMBO GIRLS' SUPERBOWL SWAMP SOUP image

Yield 10-12 bowls

Number Of Ingredients 29

GUMGO INGREDIENTS:
1 cup ready made dark roux, OR (if making own roux, use 1 cup flour and 1 cup vegetable oil
3 large onions, chopped
2 large bell peppers, chopped
3 stalks celery, chopped
2 tbs. minced garlic
2 qts. Water with 2 qts. shrimp stock (recipe to follow, may also be purchased at restaurants)
1 lb. crabmeat, lump preferably
2 lbs. shrimp, peeled
1 lb. crawfish
2 qts. Oysters, rinsed, drained, and reserving liquid
1 bunch green onions, chopped
½ bunch parsley, chopped
Salt, red and black pepper
Kitchen Bouquet
Zatarain's Creole Seasoning, or any Cajun seasoning
File' ( for seasoning and garnish)
Tabasco hot sauce for flavor
Cooked rice
SHRIMP STOCK INGREDIENTS:
Heads of 2 lbs. shrimp peeled, may add shells of tails as well
1 onion sliced
1 stalk celery quartered
1 tsp. chopped garlic
Juice of 1 lemon
2 qts. water
1/8 tsp. red pepper
1 tsp. salt
½ tsp. black pepper

Steps:

GUMBO DIRECTIONS: In large stock pot heat ready made roux over medium high heat. If creating a dark roux, combine 1 cup flour with one cup vegetable oil. Heat in pot whisking constantly over medium high heat until it becomes dark brown. When either roux is heated, immediately, add onions, celery, bell peppers, and garlic. Stirring not to burn the roux, cook until onions are clear. Add the water, shrimp stock , and the liquid from oysters to roux mixture, bring to a boil, and cook 30-40 minutes. Add salt, red and black pepper to taste. Reduce to medium heat, add crabmeat, crawfish, and shrimp in that order. Cook 5 minutes. Darken with Kitchen Bouquet, one teaspoon at a time to create a medium dark brown color. Add Zatarain's Creole Seasoning to taste. Add oysters, green onions, and parsley. Reduce heat to low and cook for 5 minutes. Spoon into bowl over cooked rice. Sprinkle file' on top and add a dash or two of Tabasco sauce for flavoring if desired. SHRIMP STOCK DIRECTIONS: Combine all in a sauce pan. Bring to a boil. Reduce to medium high heat and cook about 30 minutes. Strain stock into a container. May freeze until ready to use.