Ingredients:
1 c. flour
1 c. oil
2 bay leaves
1 tsp. gumbo file`
Cajun seasoning
Garlic powder
Onion powder
1 small chopped onion
1 small chopped bell pepper
2 stalks chopped celery
2 Tbsp minced garlic
2 -3 quarts water or seafood stock
1 1/2 lbs jumbo shrimp
1 pint FRESH oysters
2 lbs crab (your choice)
Salt/pepper to taste
direction:
It takes time and patience to make a roux, but it is the most critical step in preparing a decent gumbo.
In a nice heavy pot, combine equal parts oil and flour (1 cup each) and cook over medium heat.
Stir, stir, stir, and more stir. Don’t rush it, and don’t leave the pot unattended for too long; you don’t want to burn it. Pull up a bar stool, pour yourself a glass of wine, grab a cool beer, or perhaps make yourself a cocktail, but get comfy and stir until the roux is a deep chocolate color, which will take anywhere from 25 to 40 minutes.
Add the chopped vegetables and a touch of salt and pepper once you’ve achieved the desired color.
Cook for another 3–5 minutes before adding the liquid (2-3 quarts of water or stock)
Season to taste with salt and pepper, two bay leaves, one teaspoon gumbo file’, and one capful of liquid crab boil (approximately a fourth teaspoon).
Cover and cook for 20 minutes on medium/low heat.
Cook for another 30 minutes after adding the crab.
Cook for another 10 minutes after adding the oysters and shrimp.
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