• 1 pound shrimp, peeled and deveined
  • 5 quarts water
  • 4carrots, sliced
  • 4onions, quartered
  • ½ bunch celery, sliced
  • 2bay leaves
  • 3 cloves garlic, sliced
  • 2 sprigs fresh parsley
  • 5whole cloves
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • ½ teaspoon ground cayenne pepper
  • ½ tablespoon ground white pepper
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 16 ounces crabmeat
  • 1bay leaf, crushed
  • 1 teaspoon salt
  • ¾ cup corn oil
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups chopped green bell pepper
  • 1 teaspoon minced garlic
  • 3 tablespoons file powder
  • 2 teaspoons hot pepper sauce
  • 1 ½ cups tomato sauce
  • 1 pint shucked oysters
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C).


  • Step 2

    Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.

  • Step 3

    Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery.Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells.Bring the stock slowly to boil.Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.

  • Step 4

    Remove stock from heat and strain.Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe).If clarity is desired, strain the stock through a cloth.

  • Step 5

    In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.

  • Step 6

    In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first.Add onions, celery and green pepper.Turn heat to high.Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture.Cook for 5 minutes, stirring constantly.Add tomato sauce and stir as it reduces over high heat.Add 7 cups of the stock and bring to a boil.Reduce heat and simmer for 1 hour, stirring occasionally.

  • Step 7

    When ready to serve, add shrimp, oysters, and crabmeat.Cover and wait 5 minutes.Turn off heat and let stand for 10 minutes.

  • Note

    File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It’s an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.

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