Crab Gumbo
1 1/2 c. chopped onions 3 T. vegetable oil 1/4 c. flour 5 c. fish stock 1 (28-oz.) can tomatoes 1 (10-oz.) pkg. frozen okra, sliced 1 tsp. salt 2 tsp. lemon pepper 1/4 tsp. cayenne pepper 1/4 tsp. black pepper Bouquet garni (of herbs like thyme, bay leaf) 1/2 lb. boneless whitefish, cubed 1/2 lb. shrimp, peeled and deveined 1/2 lb. crab fingers or crab meat 3 c. oysters 1 T. gumbo filé powder 6 c. cooked rice Sauté onions in oil until light brown. Add flour and cook, stirring constantly until flour browns. Drain liquid from oysters; stir liquid, fish stock, tomatoes, okra, and seasonings into the onion-flour mixture. Cook covered 30 minutes; add fish, shrimp, crab, and oysters. Continue cooking 10 minutes until shrimp are pink and oysters curl; remove bouquet garni. Just before serving add jumbo filé. Never let gumbo boil after filé is added. Serve in shallow bowl with rice. Serves 12. From the December 1981 issue. |
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