Ingredients
2 sticks butter
1 cup flour
2 Tablespoons gumbo file powder
4 medium onions, chopped
8 stalks celery, chopped
3 cloves Garlic, minced
1 52 oz can clam juice
2 28 oz cans chopped tomatoes
2 10 oz pkgs frozen okra, sliced, thawed
1 pound crab claws
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup fresh parsley, minced
2 teaspoons dried whole thyme
2 teaspoons dried whole basil
2 teaspoons dried whole oregano
2 teaspoons sage
1 teaspoon pepper
2 pounds shrimp, medium size, unpeeled
1 quart oysters, undrained
1 pound crab meat (Claw)
1 pound fish fillets, cut in cubes (Red fish or Tilapia)
Cooked rice
Instructions
Combine butter and flour in a cast iron skillet; cook over med. heat 20 minutes, stirring constantly, until roux is brown but NOT black. Add gumbo file powder at last minute. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to large heavy pot or Dutch oven. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.
Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish pot oven; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot rice and, if desired,