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Our spices may be available in several forms such as whole dried, or pre-ground dried. Whole spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are often used both whole and in powder form.
Seafood File' Gumbo 1 lb. Shrimp Peeled and Deveined 1 Dungeness Crab Shelled (16 oz. crab meat) 12 oz. Crawfish Tail Meat (or 2 lbs. fresh live crawfish. Remove heads and peel. Use heads and shells to make the Broth) 5 Q Water 4 Carrots Sliced 4 Onions Quartered 1/2 Celery Sliced 2 Bay Leaves Whole 3 Garlic Cloves Sliced 2 Parsley Sprigs 5 Cloves Whole 1 t Black Pepper Fine Grind 1 T Sweet Basil Leaf Whole 2 t Thyme Ground 1/2 t Cayenne Pepper Hot 1/2 T White Pepper Ground 1/2 t Five Peppercorns Ground mix 1 1/2 t Paprika Hot Hungarian 1 t Thyme Whole 1 t Sweet Basil Leaf Whole 1/2 t Oregano Ground Greek 1 t Bay Leaf Ground 1 t Sea Salt Black 1 c Vegetable Oil 1/4 c Flour 3 Medium Tomatoes Peeled, Seeded and Chopped 2 c Onion Minced 2 c Celery Diced 2 c Green Bell Pepper Chopped 3 c Fresh Okra Sliced 1 t Garlic Minced 3 T Gumbo File' 1/4 c Fresh Parsley Chopped 2 t Tabasco Sauce 2 T Worcestershire Sauce 2 c Cooked Rice 1 pint Oysters Shucked Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet. Shell the crab, reserve the shells. Place the crab meat in a covered bowl and refrigerate. Place the shells on a cookie sheet with the shrimp shells. If using fresh crawfish, peel and remove heads. Place the tail meat in a covered bowl and refrigerate. Place the heads and shells on a cookie sheet with the shrimp shells. Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp, crawfish and crab shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot. Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). Make the Roux: In a heavy skillet, add 1/4 cup of the oil and 1/4 cup flour. Heat the skillet over low to medium heat stirring continuously until flour and oil begin to turn to a light brown color (about 20-30 minutes). Add the tomato pulp to the mixture and cook until it becomes a paste. Add the paprika, thyme, basil, oregano and bay leaf to the mix and simmer for 5 minutes. Set aside. Make the Okra: In a heavy skillet, add 1/4 cup of the oil and the sliced Okra. Heat the skillet over medium heat stirring continuously until soft and okra has lost the ropy texture (about 30-45 minutes). Set aside. In a heavy pot, 5-quart or larger, heat remaining 1/2 c oil over medium heat, warming the pot first. Add onions, celery, green pepper. Turn heat to high. Stirring frequently, add garlic, file', sea salt and pepper mix. Cook for 5 minutes, stirring constantly. Add 7 cups of the stock and bring to a boil. Add the roux and okra to the mixture. Reduce heat and simmer for 1 hour, stirring occasionally. When ready to serve, add parsley, Tabasco sauce, Worcestershire sauce, shrimp, oysters, crawfish and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes. Serve bowls over rice. Serves 8