This is a big recipe and a big timeconsumer but delicious Serve gumbo over 13 cup cooked rice per serving in bowls
Prep Time
10 mins
Dificult
Medium
Servings
9 hrs 25 mins
Ingredients
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Shell and devein the shrimp
reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet
and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
Make the stock: In a 8 quart pot
put 5 quarts of water
4 carrots
4 onions
and celery. Add 2 bay leaves
sliced garlic
parsley
cloves
1 teaspoons black pepper
1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours
replacing water as needed
2 or 3 times
by pouring more water down side of pot.
Remove stock from heat and strain. Press all liquid from the shells and vegetables
then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts
or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired
strain the stock through a cloth.
In a small bowl
combine the ground red
white
and black peppers
paprika
thyme
oregano
bay leaf and salt and set aside.
In a heavy pot
5-quart or larger
heat oil over medium heat
warming the pot first. Add onions
celery and green pepper. Turn heat to high. Stirring frequently
add garlic
file
hot pepper sauce
and the pepper-herb mixture. Cook for 5 minutes
stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour
stirring occasionally.
When ready to serve
add shrimp
oysters
and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.
Note
File powder is a seasoning made from the ground
dried leaves of the sassafras tree. It's an integral part of Creole cooking
and is used to thicken and flavor Gumbos and other Creole dishes.
