1 c. flour
2 bay leaves
1 tsp. gumbo file`
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 half lbs jumbo shrimp
1 pint FRESH oysters
2 lbs crab (your choice)
Salt/pepper to taste
Making a roux takes time and patience, it is singularly the most vital step to making a appropriate gumbo.
Equal components oil and flour (1 cup each) in a first-rate heavy pot…..cook on med heat.
Stir, stir, stir and stir some more. Don’t rush it, don’t stroll away from the pot too lengthydue to the fact you don’t prefer to burn it. Pull up a bar stool, pour your self a glass of wine, clutch a bloodless beer or perhapscombine a drink however get relaxed take your time and stir till the roux is a deep chocolate shade which will take somewhere from 25 up to forty minutes.
Once you’ve reached the colour you desire, add the chopped veggies and a pinch of salt and pepper.
Cook any otherthree to 5 minutes then add the liquid (2-3 quarts of water or stock)
Add spices to taste, two bay leaves, one tsp gumbo file` and one capful of liquid crab boil which is about a fourth teaspoon.
Cover and let simmer on med/low for 20 minutes.
Add the crab, cowl and cook dinnerevery other 30 minutes.
Add oysters and shrimp, cowl and prepare dinnerevery other 10 minutes.