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Seafood Gumbo

SUBMITTED BY: Sara PHOTO BY: Glenda Stewart Burianek

"This gumbo takes some time, but is well worth the investment. Serve over long-grain white rice."
PREP TIME  15 Min
COOK TIME  1 Hr 20 Min
READY IN  1 Hr 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf, crushed
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 2 cups chopped green bell pepper
  • 1 teaspoon minced garlic
  • 3 tablespoons file powder
  • 2 teaspoons hot pepper sauce
  • 1 1/2 cups tomato sauce
  • 7 cups fish stock
  • 2 cups shucked oysters
  • 1 cup crabmeat
  • 1 pound small shrimp - peeled and deveined, shells reserved for stock

DIRECTIONS

  1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
  2. 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 sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
  3. Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
  4. When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

FOOTNOTE

  • 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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2005 by LASTMANG0
not too bad, but two items of thought. Traditional Louisiana Gumbo does not contain tomato... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2003 by IDNLGEAH
I made this gumbo for a large group that I was cooking dinner for and it received rave reviews... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2003 by NORIE
This recipes takes a while to make, but it is sure worth it!! I've gotten rave reviews from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2007 by Marie C.
This was wonderful! Time got away from me and I had to use organic veg. broth. I added a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2006 by thistlegarden
The stock this recipe uses is great, but this recipe isn't as good. Real gumbo uses a roux as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2006 by micky
I made this recipe for my christmas gathering. It was a hit!!! I have never attempted to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2003 by vickik*
One world Fantastic.....I have tried a lot of gumbo recipes, Emeril included. This one is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by Jennifer
I added some squid and 1 pound of turkey sausage. I also substituted black pepper for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2004 by MINGFBA
Very yummy tasting, my hubby would've liked more texture to his vegatables. I chopped them on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2006 by m4ster ch3f
Great recipe! love it! MORE