Shrimp Recipes

INGREDIENTS:

* 1 cup vegetable oil
* 1 cup flour
* 2 cups chopped onions
* 8 ribs celery, chopped
* 3 cloves garlic, minced
* 8 cups chicken broth, canned or from base
* 2 large cans (28 ounces each) tomatoes, diced
* 2 packages (10 ounces each) frozen okra, sliced, thawed
* 1 pound crab claws
* 1/4 cup Worcestershire sauce
* 1 tablespoon hot sauce
* 2 large dried bay leaves
* 1/2 cup fresh minced parsley
* 2 teaspoons dried leaf thyme
* 2 teaspoons dried leaf basil
* 2 teaspoons dried leaf oregano
* 1 teaspoon sage
* 1 teaspoon pepper
* 2 pounds shrimp, medium, unpeeled
* 1 quart oysters, undrained
* 1 pound crab meat
* 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
* hot cooked rice
* file powder, optional

PREPARATION:
Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven or large kettle.

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 the pot; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice and, if desired, sprinkle with file.