CREOLE GUMBO

CREOLE GUMBO image

Yield 6 quarts

Number Of Ingredients 28

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
3 large onions, chopped
2 green onions, chopped
2 large green peppers, chopped
4 tablespoons fresh parsley
1 tablespoon minced garlic
2 14-ounce cans Italian-style tomatoes, undrained and chopped
2 10-ounce packages frozen sliced okra, thawed
1 pound Polish sausage, sliced
1 pound crab claws
1 quart water
1 quart chicken broth
4 bay leaves
2 tablespoons lemon juice
2 teaspoons dried thyme
11/2 teaspoons pepper
1 teaspoon salt
1 teaspoon ground cloves
1/2 teaspoon basil
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1/4 teaspoon red pepper
2 pounds medium shrimp, peeled and deveined
1 pound fresh crabmeat
1 12-ounce container fresh Standard oysters, undrained
Hot cooked rice
Gumbo file

Steps:

Combine oil and flour in a large Dutch oven; cook over low heat 20 to 30 minutes, stirring constantly, until roux is the color of a copper penny. Stir in onions, green peppers, parsley, and garlic, cook 10 minutes, stirring occasionally. Add tomatoes, okra, sausage, crab claws, water, chicken broth, bay leaves, lemon juice, and seasonings; cover, and simmer 11/2 hours, stirring occasionally. Remove and discard crab claws. Stir in shrimp, crabmeat, and oysters; simmer an additional 5 to 10 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice, and sprinkle with file, if desired.

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