Seafood Stock
1 pound fresh jumbo shrimp with heads
Carcasses or heads of 2 (3- to 5-pound) fish
1 medium onion, quartered
1 stalk celery, quartered
1 medium tomato, peeled and quartered
2 quarts water
Remove shrimp heads and shells, reserving both. Devein shrimp, and set aside in refrigerator.
Combine shrimp heads and shells, fish carcasses, and next 4 ingredients in a 6-quart Dutch oven. Bring to a boil. Reduce heat and simmer, uncovered, 6-8 hours. (Add water as necessary to maintain 2 quarts.) Strain stock through cheesecloth, discarding solids. Set stock aside.
Spice Mix (combine these and set aside)
3 Tablespoons gumbo file
1 teaspoon salt
½ teaspoon white pepper
1 ½ teaspoons black pepper
1 ½ teaspoons ground red pepper
1 ½ teaspoons Hungarian paprika
1 teaspoon minced garlic
½ teaspoon dried whole thyme
½ teaspoon dried whole oregano
1 bay leaf
The Rest
¾ cup butter
2 cups coarsely chopped onion
2 cups coarsely chopped celery
2 cups coarsely chopped green pepper
1 Tablespoon hot sauce
1 (15-ounce) can tomato sauce with tomatoes bits
1 dozen fresh oysters, chucked (I’ve never added these)
1 ½ cups flaked crabmeat
Hot cooked rice
Melt butter in a 4-quart Dutch oven over medium heat. Stir in next 4 ingredients and spice mix.
Increase heat to high. Cook 6 minutes, stirring constantly. Add tomato sauce. Cook over medium heat 5 minutes, stirring constantly and scraping bottom. Stir in seafood stock.
Bring to boil. Reduce heat and simmer, uncovered 45 minutes to an hour, stirring occasionally.
Stir in shrimp, oysters (remember, these are optional), and crabmeat. Cover and turn off heat. Let stand 6-10 minutes or until edges of oysters and shrimp are pink. Serve over rice.
Yield: about 2 quarts