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Categories:
seafood stock crab claws onions bell pepper tomatoes tomato puree gumbo file okra garlic thyme bay leaves salt shrimp oysters lump crabmeat flour oil
Viewed: 20 - Published at: 3 years agoIngredients
- 8 c. seafood stock
- 2 doz. crab claws
- 3 c. diced onions
- 2 c. diced bell pepper
- 1 (16 ounce.) can whole tomatoes
- 1 (10 1/2 ounce.) can tomato puree
- 3 tbsp. gumbo file
- 1 (16 ounce.) pkg. frzn cut okra
- 1 tbsp. Tony's seasoning
- 1/2 teaspoon garlic pwdr
- 1/2 teaspoon thyme
- 4 bay leaves
- 1/2 teaspoon salt
- 2 lbs. lg. cleaned shrimp
- 1 pt. oysters
- 1 pound lump crabmeat
- 1 c. flour
- 1 c. oil
Method
- Combine seafood stock, claws, onion, pepper, tomatoes, and puree.
- Bring to boil; reduce heat to simmer.
- Make dark brown roux with oil and flour and slowly add in to broth.
- Simmer 1/2 hour.
- Add in remaining ingredients, except seafood and simmer 1/2 hour.
- Add in seafood and simmer 20 min.
- Serve with rice.
