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1
In a large heavy pot, heat the oil.
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2
When the oil is hot, whisk in the flour.
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3
Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux.
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4
Add the onions, bell peppers, celery, salt, Essence, cayenne, and bay leaves.
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5
Cook for 12 to 13 minutes, stirring occasionally until the vegetables are wilted.
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6
Add the stock and mix to blend with the roux.
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7
Simmer for 1 hour and 15 minutes, stirring occasionally.
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8
Add the fish pieces and continue cooking for 15 minutes.
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9
Add the shrimp and cook for 15 minutes.
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10
Add the crabmeat, oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl.
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11
Remove from the heat.
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12
Add the File` powder to thicken at the end.
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13
Ladle the gumbo in a shallow dish.
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14
Place a heaping portion or two of the rice in the center of the gumbo.
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15
Sprinkle the green onions over top.
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16
Serve with a piece of French bread.
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17
Combine all ingredients thoroughly and store in an airtight jar or container.
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18
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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19
Published by William and Morrow, 1993.
