1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
4 cloves mince garlic
Tony Chachere's
2 1/2 quarts vegetable stock
1 can / 9 ounces of oysters in liquid
2 1/2 quarts vegetable stock
2 bay leaves
1 tsp thyme
16 oz. of okra (optional)
1 pound medium shrimp, peeled and deveined
1 pound crawfish tails
2 tablespoons chopped green onions or scallions (green part only)
8 cups cooked long grain white rice, warm
File Powder (optional)
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a golden brown roux. Add the chopped onions, bell peppers, chopped celery, garlic, Season with Tony Chachere's. Cook, stirring, until the vegetables are very soft, 10 minutes. Add the stock and oysters with liquid, stir until the roux mixture and broth are well combined. Add the okra, bay leaves and thyme and bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 30 minutes. Season the shrimp and crawfish with salt and pepper and add to the pot. Cook for an additional 15 minutes. Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice. Add the file powder at the table.
Yield: 8 servings
Doug Mischlich -