Seafood Gumbo
INGREDIENTS
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1 gallon seafood stock, or water to make own
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• 1/2 dozen fresh cleaned gumbo crabs
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• 2 pounds medium to large shrimp, peeled and deveined (reserve the shells and heads to make seafood stock)
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• 1 pound smoked andouille sausage, cut into 1 inch rounds
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• 2 pounds okra cut 1/4 inch
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• 1/2 cup vegetable oil, plus2 tablespoons
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• 3/4 cup all-purpose flour
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• 1 large onion, coarsely chopped (top saved for stock)
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• 6 large cloves garlic, chopped
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• 1 bunch flat-leaf parsley, chopped
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• 3 stalks celery, chopped ( bottoms and tops saved for stalk)
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• 1 bunch green onions, tops and bottoms, chopped
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• 1 large green bell pepper, chopped
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• 1 pound crab meat, picked and cleaned of shells and cartilage
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• 2 tablespoons Creole seasoning
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• 2 bay leaves
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• 4 tablespoons filé powder
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• Salt and pepper to taste
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• 6 cups steamed white rice
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