Gumbo à la Creole

== Description ==
Makes 12 servings
== Ingredients ==
* 1½ cups chopped onion
* 3 tablespoons vegetable oil
* ¼ cup flour
* 5 cups fish stock
* 1 x 28-ounce can tomatoes
* 2 dozen or 3 cups shucked oysters (drain; reserve liquid)
* 1 10-ounce package frozen sliced okra
* 2 teaspoons salt
* 2 teaspoons lemon pepper
* ¼ teaspoon ground black pepper
* ¼ teaspoon ground red pepper
* bouquet garni
* ½ pound cubed boneless white fish
* ½ pound peeled deveined shrimp
* ½ pound crab fingers or crab meat
* 1 tablespoon gumbo file
* 6 cups hot cooked rice
== Directions ==
# Sauté onion in oil until well browned.
# Add flour and cook, stirring constantly, until a deep brown color is obtained.
# Stir in fish stock, tomatoes, liquid from oysters, okra, salt, lemon pepper, black pepper, red pepper and bouquet garni.
# Cook, uncovered, about 30 minutes.
# Add fish, shrimp, crab fingers and oysters.
# Continue cooking about 10 minutes or until shrimp turn pink and oysters begin to curl.
# Remove bouquet garni.
# Just before serving, add gumbo file.
# Never let gumbo boil after file is added.
# Serve in shallow bowls with rice.
Category:Bouquet garni Recipes
Category:Crab Recipes
Category:Creole Meat Dishes
Category:Filé powder Recipes
Category:Fish stock and broth Recipes
Category:Gumbo Recipes
Category:Lemon pepper Recipes
Category:Okra Recipes
Category:Oyster Recipes
Category:Rice Recipes