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Shrimp and Oyster Gumbo
Jon Davies
Print Recipe
Course
Soup
Servings
12
servings
Ingredients
½
Cup
peanut oil
½
Cup
flour
2
Cups
chopped onion
2
Cups
green pepper
2
Cups
celery
chopped
1
Gallon
shrimp stock
1
Teaspoon
thyme
1
Teaspoon
basil
1
Teaspoon
oregano
Kosher salt
black pepper, cayenne – all peppers to taste
Crystal hot sauce to taste
2
Bay leaves
½
Cup
chopped fresh parsley
1
Pound
medium shrimp
peeled and deveined
3
Pints
oysters with their liquor
Filé powder to taste
5
Cups
cooked rice garnish
1
Cup
green onions garnish
Instructions
In large pot, heat oil. Add flour to form roux. Cook over medium high heat stirring obsessively until reddish brown.
Add vegetables. Cook until vegetables are soft.
Add stock seasonings and parsley. Simmer 30 minutes.
Add shellfish. When shrimp is pink, gumbo is done.
Serve in bowls topped with rice, green onions, and sprinkle with filé powder. Enjoy