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Spicy Seafood Gumbo

1 cup vegetable oil 
1 cup flour 
4 medium onions, chopped 
8 stalks celery, chopped 
3 cloves Garlic, minced 
4 15 oz cans chicken broth 
2 28 oz cans chopped tomatoes 
2 10 oz pkgs frozen okra, sliced, thawed 
1 pound crab claws 
1/4 cup Worcestershire sauce 
1 tablespoon hot sauce 
5 bay leaves 
1/2 cup fresh parsley, minced 
2 teaspoons dried whole thyme 
2 teaspoons dried whole basil 
2 teaspoons dried whole oregano 
2 teaspoons sage 
1 teaspoon pepper 
2 pounds shrimp, medium size, unpeeled 
1 quart oysters, undrained 
1 pound crab meat 
1 pound fish fillets, cut in 1" cube 
hot cooked rice 

Combine oil and flour in a cast iron skillet; cook over med. heat 20 minutes, stirring constantly, until roux is brown, but NOT black. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.
Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to dutch oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot rice.