6 Serves
101 Mins
Heat the cooking oil in a large heavy stockpot over medium-high heat. Whisk in the all-purpose flour and stir constantly until a deep, light brown roux is achieved.
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AmericanVitamin E
10 mg / 15 mgVitamin K
59 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
372 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
160 mg / 420 mgPhosphorus
581 mg / 1,250 mgPotassium
1587 mg / 4,700 mgSodium
1059 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
11 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
222 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Add the onions, bell peppers, celery, and garlic to the roux. Sauté until the onions are translucent and the vegetables have softened.
Stir in the tomatoes and tomato puree, cooking over medium heat for 10 minutes.
Season the mixture with Creole seasoning, thyme, bay leaves, salt, and pepper. Continue to cook for another 10 minutes.
Add the okra and cook for 10 minutes, then pour in the stock. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 minutes.
Reduce the heat to low. Add the shrimp, oysters, and oyster liquor, simmering for 10 minutes.
Gently stir in the crab meat until heated through. Remove the pot from the heat, sprinkle the filé powder over the surface, cover, and let stand for 15 minutes before serving with French bread.
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Chinese