LeBeaux's Seafood Gumbo
Categories: Cajun, Soup, Seafood, Ethnic, Regional
Yield: 12 Servings
1 lb Fish pieces any white fish available
1 lb Medium shrimp peeled & deveined
1 lb Crabmeat picked over for shells & cartilage
24 ea Oysters w/ liquor
3/4 c Olive oil
3/4 c Flour
2 c Chopped onions
1/2 c Chopped Bell peppers
2 c Okra cut to 1/2" slices
1 c Chopped celery
1 tb Salt
3 c Shrimp stock
5 c Chicken stock
1 ts Cayenne pepper
5 ea Bay leaves
1/4 c Scallions chopped
1/4 c Parsley minced
2 tb File' powder
2 c Cooked white rice
2 tb Chopped green onions
1 ea French bread loaf
Heat your oil in a large cast iron Dutch oven.
When oil is hot, whisk in flour while stirring mixture constantly for 15-20 mins. to make a dark brown roux.
Add onions, okra, bell peppers, celery, salt, Cayenne & bay leaves.
Cook for 12-13 mins. while stirring occasionally until your vegetables are wilted.
Add stocks then mix to blend with roux.
Simmer for 75 mins. while stirring occasionally.
Add fish pieces then continue cooking for 15 mins.
Add shrimp then cook for 15 mins.
Add crabmeat, oysters, green onions & parsley then cook for 2-3 mins. until edges of oysters curl.
Remove from heat.
Add File powder to thicken being sure to stir well at end.
Serve over rice & garnish chopped scallions over top.
Serve with hot French bread.
ORIGIN: Theodore LeBeaux, New Iberia-LA, circa 1977