Ingredients

The following ingredients have 4 Servings
  • 1/4 cup green bell pepper, (chopped)
  • 1/4 cup celery, (chopped)
  • 1/4 cup onion, (chopped)
  • 3 Tablespoons butter
  • 2 Tablespoons flour
  • 3 cups broth, shrimp or chicken ( (see below for shrimp broth))
  • 1 14 ounce can diced tomatoes
  • 1 Tablespoon gumbo file powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper, ((a little more if you like it spicy))
  • 1/2 Tablespoon worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 pound andouille sausage, (about 2-3 links)
  • 1/2 pound raw shrimp
  • 1/2 pound crab claw meat
  • 4 ounces shucked oysters, ((about 1/2 cup))
  • 3 to 4 cups cooked white rice
  • 3 to 4 green onions, green and white, (chopped)
  • shrimp shells, ((from the shrimp above))
  • 1 teaspoon salt
  • 3 cups water

Instruction

  • It all starts with the "holy trinity" of vegetables. Some onion, green pepper and celery. Start by gently "sweating" the vegetables in the butter. When they are just slightly softened, add the flour to make a roux. 
  • Next, stir in the broth. Want to use shrimp broth? See below for the instructions -Use this broth in your gumbo, or chicken broth, or a combination of both!With the broth add the can of tomatoes, the file powder and all the other spices. Simmer on low for about a half an hour to an hour. Give the flavors plenty of time to meld.
  • Add the sausage next. Let that simmer for about 15 to 20 minutes.
  • At the very end, add the sliced (and seeded) okra. Let it all simmer for 15 to 20 minutes -
  • And finally add the seafood, simmering until it's cooked through.
  • Serve topped with cooked white rice and chopped green onion. Don't forget that simmered garlic toast on the side - and enjoy!.