Seafood File Gumbo

• 1 lb. shrimp (medium with heads and shells)
• 5 c. seafood stock
• 3/4 c. vegetable oil
• 2 c. chopped onion
• 2 c. chopped bell pepper
• 2 c. chopped celery
• 3 Tbsp. file powder
• 1 tsp. cayenne
• 1/2 tsp. salt
• 1 bay leaf
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tsp. black pepper
• 1 to 3 tsp. Tabasco sauce
• 1 minced garlic clove
• 1 1/4 c. canned tomato sauce
• 1/2 lb. picked lump crabmeat
• 1 doz. shucked oysters with liquor

1. You may want to double up on the shrimp and omit the oysters, or you may omit the oysters and substitute scallops. Peel shrimp and reserve heads and tails to make seafood stock. Simmer, uncovered, in 6 cups of water for 1 1/2 hours to make stock. Set aside.

shrimp, seafood stock, vegetable oil, onion, bell pepper, celery, file powder, cayenne, salt, bay leaf, thyme, oregano, black pepper, tabasco sauce, garlic, tomato sauce, lump crabmeat, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98232 (may not work)