Seafood Gumbo

Seafood Gumbo

Yield: 5 qt (5 L)

Ingredients:
- 3 fl. oz (90 g) Vegetable oil
- 6 oz (180 g) Onion, minimal cube
- 4 oz (120 g) Celery, small cube
- 4 oz (120 g) Green bell pepper, low cube
- 1 oz (30 g) Garlic, chopped good
- 11�"2 tsp (7 mL) Dried thyme
- 11�"2 tsp (7 mL) Dried basil
- 1 tsp (5 mL) Dried oregano
- 2 Bay leaves
- 1 tsp (5 mL) Cayenne
- 1 tsp (5 mL) Black pepper
- 2 tsp (10 mL) Paprika
- 1 gal (4 L) Fish stock, sizzling
- 8 oz (250 g) Blond roux
- 10 oz (300 g) Canned tomatoes, chopped
- 1 lb (500 g) Okra, trimmed, reduce into 3�"4-in. (2-cm) slices
- 1 lb (500 g) small shrimp, peeled and deveined
- 1 lb (500 g) Lump crabmeat
- 1 tbsp (15 mL) Filé powder
- to taste Salt
- 11�"2 lb (750 g) Cooked rice

Directions:
1. First, heat the oil inside a stockpot or weighty soup pot. Increase the onion, celery, green pepper, garlic, herbs, and spices. Cook over small heat right until the veggies are smooth.
2. Next, incorporate the stock. Convey the blend to a boil.
3. Then, beat in the roux to thicken the soup.
4. Then, increase the tomatoes.
5. Then, include the okra.
6. Then, insert the shrimp and crabmeat.
7. Then, sprinkle the filé powder over the best of the soup and stir it inside. Simmer a different 2 minutes.
8. Then, remove from warm and time to taste with salt.
9. Finally, to serve, spoon about 11�"2 oz (45 g) cooked rice into a soup bowl.