1 (28 ounce) can Ro*Tel diced tomatoes or 2 (10 ounce) cans
1 tablespoon salt
1 tablespoon black pepper
2 ounces crab boil
8 dashes Tabasco sauce
8 dashes Louisiana hot sauce
1 teaspoon crushed red pepper
1 ounce Paul Prudhomme's Seafood Magic seasonings
1 ounce Cajun seasoning
1 ounce dried basil
1 ounce dried thyme
3 pounds peeled and deveined shrimp (70 to 90 count)
1 pound claw crab meat
2 whole crabs, cleaned and halved
1 pint fresh oysters
1 ounce file or to taste
First, you make a roux. In large, heavy stock pot on medium heat, add 2 cups
vegetable oil and bring to temperature.
Add flour gradually. It will sizzle when
it is at the right temperature. Using a whisk, stir roux constantly. Stir until
it reaches a peanut butter color. When it reaches the desired color, add the onions,
celery, bell pepper, garlic and 1 cup of green onions (in that order) until all
ingredients are cooked down or caramelized.
Add water, okra, Ro*Tel tomatoes, seasonings and bring to boil. After it
reaches boiling, reduce heat to low and let simmer for at least an hour.
Add seafood and continue to cook on medium heat for about 15 to 20 minutes.
Taste for seasoning and texture.
Add file to thicken.
Stir in the remaining green onions and simmer for a few more minutes.
Serve as a soup with a little steamed rice.
Makes about 8 to 10 gallons of gumbo. Can cut recipe in half to reduce.