Seafood File Gumbo So Tasty

Saturday, September 7, 2013

Seafood File Gumbo

"This is a big recipe and a massive time-customer, but delicious! Serve gumbo over 1/three cup cooked rice according to serving in bowls."

Ingredients :

1 pound shrimp, peeled and deveined
five quarts water
4 carrots, sliced
4 onions, quartered
half bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs clean parsley
5 entire cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
half teaspoon ground cayenne pepper
1/2 tablespoon ground white pepper
half of teaspoon floor black pepper
1 half of teaspoons paprika
half of teaspoon dried thyme
1/2 teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, crushed
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
3 tablespoons document powder
2 teaspoons hot pepper sauce
1 half of cups tomato sauce
1 pint shucked oysters

Instructions :

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

Preheat oven to 375 stages F (190 stages C).
Shell and devein the shrimp, reserve the shells. Place the shrimp in a included 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 8 quart pot, placed five quarts of water, four carrots, four onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and a pair of teaspoons dried thyme. Add the shrimp shells. Bring the inventory slowly to boil. Reduce heat to a mild simmer and prepare dinner 5 to 7 hours, replacing water as wanted, 2 or 3 instances, through pouring extra water down facet of pot.
Remove inventory from warmness and pressure. Press all liquid from the shells and veggies, then discard them. Return liquid to heat and reduce inventory to 2 to a few quarts, or on your desired amount (you will want 7 cups of this stock for this recipe). If readability is desired, pressure the inventory via a material.
In a small bowl, integrate the floor purple, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set apart.
In a heavy pot, 5-quart or larger, warmness oil over medium warmth, warming the pot first. Add onions, celery and green pepper. Turn warmth to excessive. Stirring regularly, upload garlic, file, warm pepper sauce, and the pepper-herb combination. Cook for five mins, stirring constantly. Add tomato sauce and stir because it reduces over high heat. Add 7 cups of the inventory and bring to a boil. Reduce heat and simmer for 1 hour, stirring once in a while.
When ready to serve, upload shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off warmness and allow stand for 10 mins.

Notes :

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

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