Seafood Gumbo

Makes 4 servings


Seasoning mix:
1 1/2 teaspoon ground red pepper (preferably cayenne)
1 1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 bay leaf, crumbled

3/4 cup margarine (not butter)
2 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
3 tablespoons file powder
1 tablespoon tabasco sauce
1 teaspoon minced garlic
1 1/4 cups tomato sauce
5 cups basic seafood stock
1 pound medium shrimp, peeled and rinsed
1 1/2 cups packed crabmeat (about 1/2 pound)
1 dozen shucked oysters (about 1/2 pound)

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-quart heavy soup pot, melt the margarine over medium heat. Add the onions, celery, and the bell peppers. Turn heat to high and stir in the file, tabasco, garlic, and seasoning mix. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring constantly. (During this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease the file's ability to thicken.) Add the stock and bring gumbo to a boil; reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, crabmeat, and oysters; cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immediately over a mound of cooked rice.