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- 5 quarts (4725 ml) water
- 1 cup (225 ml) flour
- 1 cup (225 ml) vegetable oil
- 1 bunch celery, cut into small pieces
- 2 bunches of green onions, cut up
- 2 large green peppers, cut into small pieces
- 1 large onion, cut into small pieces
- 1 lb (.5 kg). crabs or crab fingers
- 1 lb (.5 kg). fresh oysters (optional)
- 3 to 5 lbs (2.3 kg). fresh shrimp, cleaned and deveined
- 1 tbsp (15 ml). Kitchen Bouquet
- 1 tbsp (15 ml). Worcestershire sauce
- Creole seasoning to taste (Tony Chachere's is used in the South and used heavily)
- gumbo file
- To make roux, heat oil slightly in a large stock pot.
- Add flour and blend with a wisk.
- Over medium heat, stir constantly until roux has reached the color "brown-black" (approximately 30 to 35 minutes).
- Do not let roux burn (black specks will appear).
- Adjust the heat as you cook the roux to prevent burning.
- When roux is desired color, add the chopped vegetables and stir.
- Add the water and Creole seasoning.
- Bring this mixture to a boil and lower to simmer and cook approximately 30 minutes.
- Prior to serving, add the seafood and serve when the seafood has cooked.
- Serve over rice and sprinkle with gumbo file and additional Creole seasoning if desired.
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