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A friend loaned my a Cajun Cookbook and that is where this recipe came from. They all look so delicious!
- 1⁄2 cup corn oil or 1⁄2 cup lard
- 1⁄3 cup all-purpose flour
- 1 large onion, peeled and chopped
- 1⁄4 cup chopped scallion
- 1 -2 clove garlic, peeled and minced
- 1 stalk celery, chopped
- 1 (16 ounce) can whole canned tomatoes, in tomato juice
- 1 tablespoon tomato paste
- 2 tablespoons chopped parsley
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 allspice berries
- 4 cloves
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon white pepper
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 2 quarts cold water
- 2 cups white lump crabmeat (several small whole crabs, cleaned, or cracked crab claws)
- 1 lb uncooked medium shrimp, peeled and deveined
- 1 1⁄2-2 tablespoons file powder
- Heat the oil in a large, heavy pan and add the flour.
- Cook, stirring, to make a medium-brown roux (the color of peanut butter).
- Add the onion, scallions, garlic and celery and cook until softened.
- Add the tomatoes with their juice, breaking them down with the side of a spoon, then add the tomato paste, parsley, thyme, bay leaf, allspice, cloves, salt, peppers, cayenne to taste, lemon juice and water.
- Bring to a boil, stirring well.
- Add half the crabmeat and the whole crabs or claws.
- Simmer for 1-1/2 to 2 hours, stirring occasionally.
- If you like, you can scoop out allspice, cloves and bay leaf.
- Add the shrimp and the remaining crab and simmer for a further 15 minutes.
- Remove the pan from the heat and stir in enough file powder to thicken.
- Do not boil the gumbo after adding the file powder.
- Serve hot.
- NOTE*****Other seafood, such as purged crawfish, lobster and well scrubbed clams may be added to the gumbo, as available.
- Cooked seafood may be used, too.
- The finished gumbo will not have the richness of flavor given by crab cooked in it, but will still be delicious.
- Just heat cooked seafood through in the finished sauce.