Seafood File Gumbo You Have To Try

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Seafood File Gumbo

"This is a big recipe and a big time-consumer, however delicious! Serve gumbo over 1/three cup cooked rice per serving in bowls."

Ingredients :

1 pound shrimp, peeled and deveined
5 quarts water
four carrots, sliced
four onions, quartered
half bunch celery, sliced
2 bay leaves
three cloves garlic, sliced
2 sprigs fresh parsley
five complete cloves
1 teaspoon floor black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
1/2 teaspoon ground cayenne pepper
half tablespoon floor white pepper
half of teaspoon ground black pepper
1 half teaspoons paprika
half of teaspoon dried thyme
half of teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, beaten
1 teaspoon salt
3/4 cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
three tablespoons document powder
2 teaspoons warm pepper sauce
1 half cups tomato sauce
1 pint shucked oysters

Instructions :

Prep : 25M	Cook : 8M	Ready in : 9H25M

Preheat oven to 375 stages F (one hundred ninety stages C).
Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake till the shells are dried and starting to brown on the edges. Turn off the oven.
Make the inventory: In a eight quart pot, put five quarts of water, four carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce warmth to a mild simmer and cook dinner 5 to 7 hours, changing water as wanted, 2 or three times, via pouring extra water down aspect of pot.
Remove inventory from heat and stress. Press all liquid from the shells and greens, then discard them. Return liquid to warmness and decrease stock to 2 to 3 quarts, or to your desired quantity (you'll need 7 cups of this stock for this recipe). If readability is desired, stress the stock through a material.
In a small bowl, combine the floor purple, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set apart.
In a heavy pot, five-quart or large, warmth oil over medium warmness, warming the pot first. Add onions, celery and inexperienced pepper. Turn heat to excessive. Stirring often, add garlic, file, hot pepper sauce, and the pepper-herb combination. Cook for 5 minutes, stirring continuously. Add tomato sauce and stir because it reduces over high warmness. Add 7 cups of the stock and convey to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
When prepared to serve, add shrimp, oysters, and crabmeat. Cover and wait five minutes. Turn off heat and allow stand for 10 minutes.

Notes :

File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an indispensable a part of Creole cooking, and is used to thicken and flavor Gumbos and different Creole dishes.

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