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8 servings
Ingredients:
1/2 teaspoon ground cayenne pepper1/2 teaspoon ground white pepper1/2 teaspoon ground black pepper1 1/2 teaspoons paprika1/2 teaspoon dried thyme1/2 teaspoon dried oregano1 bay leaf, crushed1 teaspoon salt3/4 cup vegetable oil2 cups chopped celery2 cups chopped onion2 cups chopped green bell pepper1 teaspoon minced garlic3 tablespoons file powder2 teaspoons hot pepper sauce1 1/2 cups tomato sauce7 cups Seafood Gumbo Stock2 cups shucked oysters1 cup crabmeat1 pound small shrimp - peeled and deveined, shells reserved for stock
Instructions:
Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.Add tomato sauce, and stir as it reduces over high heat. Add Seafood Gumbo Stock, and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
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