Seafood File’ Gumbo

Not only does New Orleans and The Super Bowl Champs, The Saints, have something to celebrate, folks all over the nation will be celebrating Louisiana Gumbo.

¼ cup vegetable oil

¼ cup all purpose flour

1 large onion, chopped

1 medium green bell pepper, seeded and chopped

2 stalks celery, chopped

6 green onions, thinly sliced (white and tender green parts)

2 garlic cloves, minced

6 cups water

2 cups shrimp stock or bottled clam juice

¼ cup minced fresh parsley

½ teaspoon cayenne

1 pound medium shrimp, shelled and deveined

½ pound fresh crabmeat, picked over

1/2 pound diced Andouille Sausage

1 ½ tablespoons file’ powder

2 teaspons fresh lemon juice

1 stick butter

Salt and black pepper

3 cups hot cooked white rice

In a large saucepan or Dutch oven, heat the oil over medium heat. Sprinkle the flour over the oil and cook over medium to medium-high heat,  stirring constantly, for 10 to 15 minutes, or until the mixture (roux) turns to a deep caramel color. Watch carefully to prevent burning.  Add the onion, bell pepper, celery, green onions, and garlic, and cook, stirring frequently, for 5 minutes, or until the vegetables begin to soften.  Stir in the water, shrimp stock, parsley, and cayenne.  Cook partially covered, over low heat for 25 minutes.  Add the shrimp, crabmeat, and sausage  Cook, uncovered, over medium-low heat, for 5 minutes, or until the shrimp turn pink. Remove the pan from the heat and stir in the file’ powder with salt and pepper. Add lemon juice and butter, stirring until thoroughly lended. Pass Tabasco, and buttered French Bread. Oh Boy!

To serve, spoon about ½ cup of hot rice into soup bowls or onto serving plates and spoon the gumbo over the rice.  Serves 6.