Doc's Seafood Gumbo

Doc's Seafood Shack & Oyster Bar, Orange Beach, Alabama

• Ready In: 1 hr 55 mins
• Serves: 22

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 (7/8ounce) 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.