Doc's Seafood Gumbo

Total Time: 1 hr 55 mins Preparation Time: 1 hr Cook Time: 55 mins

Ingredients

• Servings: 22
• 3 tablespoons canola oil
• 1 lb skinned boneless chicken thighs, cut into bite-size pieces
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 (7/8 ounce) package brown gravy mix
• 3 tablespoons dried parsley
• 3 tablespoons browning sauce
• 2 tablespoons worcestershire sauce, suace
• 2 tablespoons old bay seasoning
• 1 tablespoon garlic salt, plus
• 1 teaspoon garlic salt
• 1 tablespoon seasoning salt, plus
• 1 teaspoon seasoning salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons liquid crab boil
• 2 bay leaves
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) package frozen sliced okra
• 1 3/4 lbs unpeeled medium raw shrimp (31/40 count)
• 1 lb fish fillet, cut into bite size pieces
• 1 lb fresh crabmeat
• 1/4 cup file powder
• hot cooked rice

Recipe

• 1 heat oil in a large stockpot or dutch oven over med-high heat.
• 2 add in chicken; saute 5 minutes or until browned.
• 3 remove chicken, reserving drippings in stockpot.
• 4 add onion, bell pepper, and celery; saute 4 minutes or until tender.
• 5 gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.
• 6 return chicken to stockpot.
• 7 combine gravy mix and 1 cup water, stirring well.
• 8 add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.
• 9 cover and bring to a boil.
• 10 decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
• 11 peel shrimp and devein.
• 12 add fish to gumbo mixture; cook 5 minutes.
• 13 add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.
• 14 add file powder; cook 2 minutes, stirring occasionally or until thickened.
• 15 remove and discard bay leaves.
• 16 remove gumbo from heat; serve over hot rice.