Seafood Gumbo

Recipe View **Step 1: Spice Blend (5 minutes)**: In a small bowl, meticulously combine the cayenne pepper, white pepper, black pepper, paprika, thyme, oregano, bay leaf, and salt. Set this aromatic blend aside; it's the soul of our gumbo.

Recipe View **Step 2: Aromatic Base (20 minutes)**: In a heavy-bottomed pot (5 quart or larger), heat the vegetable oil over medium heat. Introduce the chopped onions, celery, and green bell pepper. Increase the heat to high and stir frequently until vegetables begin to soften. Add the minced garlic, file powder, hot sauce, and the prepared pepper-herb mixture. Continue cooking for 5 minutes, stirring constantly, allowing the flavors to meld and bloom.

Recipe View **Step 3: Building Depth (1 hour 10 minutes)**: Incorporate the tomato sauce into the pot and stir continuously as it reduces over high heat, intensifying its sweetness. Gradually pour in the fish stock, bringing the mixture to a vigorous boil. Once boiling, reduce the heat to low and simmer gently for 1 hour, stirring occasionally to prevent sticking and ensure even flavor development.

Recipe View **Step 4: Seafood Infusion (15 minutes)**: As you prepare to serve, gently fold in the shrimp, oysters, and crabmeat into the simmering gumbo. Cover the pot and allow the seafood to cook for 5 minutes, until just cooked through. Turn off the heat and let the gumbo stand, covered, for a final 10 minutes to allow the flavors to fully marry and the seafood to become perfectly tender. Serve hot over long-grain white rice, garnished with fresh parsley, if desired.