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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 22 |
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Doc's Seafood Shack & Oyster Bar, Orange Beach, Alabama Ingredients:
3 tablespoons canola oil |
1 lb skinned boneless chicken thighs, cut into bite-size pieces |
2 cups chopped onions |
1 cup chopped green bell pepper |
1 cup chopped celery |
1 (7/8 ounce) package brown gravy mix |
3 tablespoons dried parsley |
3 tablespoons browning sauce |
2 tablespoons worcestershire sauce, suace |
2 tablespoons old bay seasoning |
1 tablespoon garlic salt, plus |
1 teaspoon garlic salt |
1 tablespoon seasoning salt, plus |
1 teaspoon seasoning salt |
1 teaspoon ground black pepper |
1 1/2 teaspoons liquid crab boil |
2 bay leaves |
1 (28 ounce) can crushed tomatoes |
1 (16 ounce) package frozen sliced okra |
1 3/4 lbs unpeeled medium raw shrimp (31/40 count) |
1 lb white fish fillet, cut into bite size pieces |
1 lb fresh crabmeat |
1/4 cup file powder |
hot cooked rice |
Directions:
1. Heat oil in a large stockpot or Dutch oven over med-high heat.
2. Add in chicken; saute 5 minutes or until browned.
3. Remove chicken, reserving drippings in stockpot.
4. Add onion, bell pepper, and celery; saute 4 minutes or until tender.
5. Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.
6. Return chicken to stockpot.
7. Combine gravy mix and 1 cup water, stirring well.
8. Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.
9. Cover and bring to a boil.
10. Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
11. Peel shrimp and devein.
12. Add fish to gumbo mixture; cook 5 minutes.
13. Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.
14. Add file powder; cook 2 minutes, stirring occasionally or until thickened.
15. Remove and discard bay leaves.
16. Remove gumbo from heat; serve over hot rice.
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