Papa Richard's Seafood Gumbo

Great Seafood Gumbo (I combined notes from 3 family recipes to create this recipe)

SERVES 6 -8  2¾ hours | 45 min prep

Ingredients

• 1 (10 1/2 ounce) can lump crabmeat
• 2 lbs fresh shrimp (peeled and deveined)
• 4 tablespoons flour
• 4 tablespoons olive oil
• 1/2 cup shallot (minced)
• 1 cup onion (chopped)
• 4 cups water
• 1 pint oyster (optional)
• 1 lb catfish (optional)
• 4 garlic cloves (finely chopped)
• 1/4 teaspoon thyme
• 1/8 teaspoon cayenne pepper
• 1 tablespoon dried celery flakes
• 2 cups okra (sliced)

Directions :

1. Prepare onions, garlic, and okra using food processor to finely chop.
2. Sauté’ flour in oil until golden brown (Use cast iron skillet for best roux).
3. Add onions and garlic, continue sautéing until onions are tender and light golden in color. (For dark roux, continue to brown, be careful not to burn).
4. Remove roux to a stock pot or 5 Quart Dutch Oven, Add water and all seasonings except gumbo file’.
5. Bring to a rolling boil, reduce heat and let cook for about 40 minutes.
6. Add crab meat and bring to a boil, reduce heat and simmer for 30 minutes.
7. Add shrimp, oysters, and fish.  Cook for 30 minutes.
8. When done, add 1 TBS gumbo file’ to the pot.
9. Serve over steaming rice.  Season to taste.