RCI-SF.005.0027.001
Gumbo à la Creole
Makes 12 servings
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 1½ cups
- 3 tablespoons
- ¼ cup
- 5 cups
- 1 unit
- dozen or 3 cups shucked oysters (drain; reserve liquid)2 unit
- -ounce package frozen sliced okra1 10 unit
- 2 teaspoons
- 2 teaspoons
- ¼ teaspoon
- ¼ teaspoon
- 1 unit
- ½ pound
- ½ pound
- crab fingers or crab meat½ pound
- gumbo file1 tablespoon
- 6 cups
Method
1
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat until shimmering, approximately 1-2 minutes.
2
Add the chopped onion and sauté until softened and translucent, stirring occasionally, about 5 minutes.
3
Sprinkle the flour over the onions and stir constantly to form a roux, cooking for 3-4 minutes until the mixture turns a deep brown color.
4 minutes
4
Gradually pour in the fish stock while whisking continuously to prevent lumps from forming in the roux.
5
Stir in the canned tomatoes with their liquid, the reserved oyster liquid, salt, lemon pepper, black pepper, and red pepper, then add the bouquet garni.
6
Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.
15 minutes
7
Add the cubed white fish and shrimp to the pot, stirring gently to distribute evenly.
8
Simmer the gumbo for 10 minutes until the fish is opaque and the shrimp are pink and cooked through.
10 minutes
9
Stir in the frozen okra and crab fingers or crab meat, then simmer for an additional 5 minutes.
10
Add the oysters and their liquid to the pot, simmering for 3-4 minutes until the oysters' edges begin to curl slightly.
4 minutes
11
Remove the bouquet garni from the gumbo and discard it, then sprinkle the gumbo file over the surface and stir well to incorporate.
12
Ladle the gumbo into bowls over a generous portion of hot cooked rice and serve immediately.