CREOLE REDFISH GUMBO

Creole Redfish Gumbo image

Number Of Ingredients 19

1 1/2 cups vegetable or canola oil
1 3/4 cups flour
1 white onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
1/3 cup garlic, chopped
3 quarts shrimp or seafood stock
8 ounces crab meat
1/4 cup file powder
6 bay leaves
2 tablespoons kosher salt
1 tablespoon thyme
1 tablespoon worcestershire
1 tablespoon cayenne
2 pounds shrimp
1 1/2 pounds redfish, black drum or other medium-firm, white-flesh fish fillets (such as sea bass or haddock), skin removed, cut into bite-size pieces
2 tablespoons cajun seasoning
1 pound oysters, shucked
1 teaspoon hot sauce

Steps:

Prepare the roux: In a large pot, heat the oil over medium-high until it's just shy of smoking. Slowly shake the flour into the oil, whisking until smooth. Reduce the heat to medium and continue whisking until the roux is a deep dark brown, 20 to 30 minutes, adjusting the heat as necessary to prevent burning.
Using a wooden spoon, stir in the onion, bell pepper, celery and garlic. Cook another 10 minutes, stirring constantly.
Stir in the stock. Bring to a boil and add the crabs (if using whole blue crabs), gumbo filé, bay leaves, salt, thyme, Worcestershire sauce and cayenne. Reduce the heat to medium-low and simmer until the flavors have melded, skimming off any foam or skin on the surface, about 1 hour.
Toss the shrimp and fish with the Creole seasoning and stir into gumbo, along with the oysters and crab meat (if using). Simmer until the shrimp and fish are cooked, about 10 minutes. Add the hot sauce. Taste and season with more salt and hot sauce if necessary. Divide among soup bowls and top with rice and scallions.