4 tablespoons butter
1 cup chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup all-purpose flour
4 (16-ounce) cans chopped tomatoes, undrained
1 pint oysters, undrained
1 pound cooked crab meat, cartilage and shell removed
1 pound white fish fillets, cut into 3-inch pieces
1 pound large shrimp, peeled and deveined
2 teaspoons granulated garlic
1 teaspoon cumin
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons file powder
1/2 cup thinly sliced green onions
Salt and pepper to taste


1. In a large Dutch oven over medium heat, melt butter. Add onions, green bell pepper and celery; cook until tender, about 10 minutes. Add flour and blend well.
2. Add tomatoes, bring to a boil and simmer gently for 20 minutes.
3. Add seafood and all seasonings except file powder; simmer until seafood is cooked through, about 3 minutes.
4. Add file and simmer an additional 3 minutes. Season with salt and pepper, sprinkle with green onions and serve.

For the fish fillets in this recipe, use a mild white fish such as red snapper. Serve over hot cooked rice.

Seafood Gumbo
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