Spicy Seafood Gumbo

Spicy Seafood Gumbo    

Ingredients: 

 1 cup vegetable oil

 1 cup flour

 2 cups chopped onions

 8 ribs celery, chopped

 3 cloves garlic, minced

 8 cups chicken broth, canned or from base

 2 large cans (28 ounces each) tomatoes, diced

 2 packages (10 ounces each) frozen okra, sliced, thawed

 1 pound crab claws

 1/4 cup Worcestershire sauce

 1 tablespoon hot sauce

 2 large dried bay leaves

 1/2 cup fresh minced parsley

 2 teaspoons dried leaf thyme

 2 teaspoons dried leaf basil

 2 teaspoons dried leaf oregano

 1 teaspoon sage

 1 teaspoon pepper

 2 pounds shrimp, medium, unpeeled

 1 quart oysters, undrained

 1 pound crab meat

 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces

 hot cooked rice    

Directions 

1. Combine oil and flour in a heavy skillet; cook over 

medium heat for 20 minutes, stirring constantly, until roux is dark. 

Be very careful to keep the roux from scorching. 

 2. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. 

Transfer mixture to a Dutch oven or large kettle. 

 3. 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. 

 4. Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to the pot; 

simmer 10 to 15 minutes. 

Remove and discard bay leaves.

 5. Serve gumbo over hot cooked rice.