Seafood Gumbo

* Exported from MasterCook *

Seafood Gumbo

Recipe By : Commander's Palace, New Orleans
Serving Size : 20 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups onions -- diced
2 cups green bell pepper -- diced
6 medium tomatoes -- diced
1 cup tomato puree
1 1/2 teaspoons thyme
1 1/2 tablespoons minced garlic
4 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds okra -- chopped
2 quarts seafood stock
2 pounds shrimp -- cook, peel, devein
24 freshly shucked oysters -- drained
1 pound lump crabmeat -- shells removed
2 tablespoons filé powder

1.) Combine onions, peppers, tomatoes, and tomato purée in a heavy 8 quart
pot or Dutch oven. Cook on medium heat for 10 minutes, stirring occasionally.
2.) Add thyme, garlic, bay leaves, salt, and pepper, blend well, and simmer
for 10 minutes.
3.) Add okra. When okra is bright in color and is cooked but still crisp,
add stock. Bring to a rapid, rolling boil, then lower heat. Add shrip,
oysters, and crabmeat and simmer for 15 minutes longer.
4.) Combine filé powder with 1 cup of the soup. Remove gumbo from heat and
stir in the filé-soup mixture. Correct seasoning to taste.


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NOTES : Do not use a cast iron pot to cook this soup, as it will discolor
the okra.