Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies
1 c. canola (or other vegetable) oil
1 c. flour
4 med. onions, chopped
8 stalks celery, chopped
3 cloves garlic, minced
4 (15 ounce) cans chicken broth
2 (28 ounce) cans chopped tomatoes
2 (10 ounce) pkg. frozen okra, sliced, thawed
1 lb. crab claws
1/4 c. Worcestershire sauce
1 Tbsp. hot sauce
5 bay leaves
1/2 c. fresh parsley, minced
2 tsp. dried whole thyme
2 tsp. dried whole basil
2 tsp. dried whole oregano
2 tsp. sage
1 tsp. pepper
2 lbs. med.-size shrimp, unpeeled
1 quart oysters, undrained
1 lb. crab meat
1 lb. fish fillets, cut into 1-in. cubes
Hot cooked rice
File powder (optional)
Combine oil and flour in a cast iron skillet; cook over med. heat for 20 mins., stirring constantly, until roux is brown, but NOT black.
Stir in onion, celery, and garlic; cook 10 mins., stirring often. Transfer mixture to a Dutch oven. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage and pepper; simmer 2 hours, stirring occasionally.
Peel and devein shrimp. Add shrimp, oysters, crab meat and fish to Dutch oven; simmer 10 to 15 mins. Remove and discard bay leaves. Serve gumbo over hot rice and, if desired, sprinkle and distribute with file.
