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Shrimp, Crab, And Oyster File Gumbo

  • Yield: 8 servings


  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped red bell peppers
  • 1 tablespoon salt
  • 1 teaspoon fresh black pepper
  • 1/2 cup peeled, seeded, and chopped tomatoes
  • 2 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 2 quart fish stock
  • 6 blue claw crabs, broken in half
  • 1/2 teaspoon Crystal hot sauce
  • 3 tablespoon file powder
  • 2/3 cup cold water
  • 6 bay leaves
  • 1 teaspoon fresh minced oregano
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoon Rustic Rub
  • 1/2 pounds peeled medium shrimp
  • 1 cup shucked fresh oysters, with their liquid
  • 4 cups cooked long-grain white rice, warm
  • 1/4 cup chopped green onions
  • Loaf of crusty bread


  • In a large pot over high heat, add the oil. When the pan is smoking hot, add the onions, celery, green peppers, and red peppers, saute for 1 minute. Season with salt and pepper. Add the tomatoes, garlic, and shallots and saute, for about 4 minutes. Stir in the stock, and add the gumbo crabs, Crystal hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium. Dissolve the file powder in the cold water and add directly into the hot stock. Season with Rustic Rub, continue simmering for 15 minutes. Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the shrimp and oysters and reduce the heat, simmer for 5 minutes. Remove from the heat. To assemble, ladle the gumbo into the oversized bowl and top with the rice. Garnish with the green onions and the crusty bread.