Makes 4 servings
Recipe modified from Paul Prudhomme's Louisiana Kitchen
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 30 to 45 minutes, stirring occasionally.
To prevent okra from becoming slimy/stringy, saute the okra in oil until all of the stringy texture is removed and the vegetable is lightly browned. Drain okra in paper towels. Add to gumbo. Simmer another 15 minutes.
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.
From the Dinner Co-op