Heat the oil in a large pot, add the flour, and cook the roux, stirring constantly, until it is a deep reddish-brown. Add the onion, bell pepper, celery and garlic. Cook, stirring constantly, until vegetables are tender.
- 1/2 cup oil
- 3/4 cup flour
- 2 cups chopped onions
- 2 cups chopped green bell pepper
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 gallon fish stock or shrimp stock
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper, or to taste
- 2 bay leaves
- 1/2 cup chopped fresh parsley
- 1 pound medium shrimp, peeled and deveined
- 3 pints fresh oysters, with their liquor
- Filé powder to taste
- 6 cups cooked long-grain white rice
Add stock, seasonings and parsley. Bring to a boil, then lower heat and simmer for 30 minutes over low heat.
Add the shrimp, oysteres and oyster liquor. Cook for 5 more minutes, just until the shrimp turn pink.
Place 1/2 cup cooked rice in a shallow bowl, and ladle gumbo over and around it. Sprinkle filé on each serving to taste.
YIELD: 12 servings.
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Chuck Taggart (e-mail chuck)