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