Ingredients:
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Directions:
Peel shrimp and devein, reserving shells. Put shells in a 3-quart saucepan and cover with 8 cups of water. Bring to a boil and simmer for 20 minutes. Strain. Set aside
In a large heavy pot, heat the oil. When the oil is hot, whisk in the flour. Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux. Add the onions, bell peppers, celery, salt, bayou blast, cayenne, and bay leaves. Cook for 12 to 13 minutes, stirring occasionally until the vegetables are wilted. Add the stock and mix to blend with the roux. Simmer for 1 hour and 15 minutes, stirring occasionally. Add the fish pieces and continue cooking for 15 minutes. Add the shrimp and cook for 15 minutes. Add the crabmeat, oysters, 1/4 cup green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl. Remove from the heat. Add the filé powder to thicken at the end.
Ladle the gumbo in a shallow dish. Place a heaping portion or two of the rice in the center of the gumbo. Sprinkle the green onions over top. Serve with a piece of French bread. |
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