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1
In a large cast iron skillet or heavy saute pan, add the oil.
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2
A high flash point oil will reduce the time needed to make the roux.
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3
Heat the oil on high heat until the pan is smoking hot, carefully whisk in the flour and reduce the heat.
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4
Stir constantly to prevent scorching.
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5
Stir the mixture constantly for 30-45 minutes or until a dark brown color and nutty aroma develops.
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6
Remove from heat for a few minutes before adding the garlic to prevent burning.
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7
Fry garlic in this roux.
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8
Add onions and cook for 10 minutes.
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9
Add celery, bell pepper, black pepper, salt, Tabasco sauce, and Worcestershire sauce.
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10
Cook vegetables and then add three quarts of fish stock (recipe below).
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11
Allow the liquid to come to a boil and simmer while preparing the shrimp, crab and oysters/steamers.
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12
Using 2 cubes Knorr fish bouillon and 1 1/2 tsp.
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13
Old Bay seasoning, precook the shrimp in a little boiling water.
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14
Drain, cool and peel the shrimp.
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15
Again, using the fish bouillon and Old Bay, bring the oysters to a boil in water until they just curl.
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16
Drain and cool.
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17
If using steamers (clams) instead of oysters, using the same procedure and seasonings, steam the clams, then shuck and clean before adding to the final boil.
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18
After cleaning the lump crab for any odd shell fragments, add crab the meat and cook for another ten minutes.
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19
Add parsley and chopped green onion and cook for another 10 minutes.
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20
Add the precooked shrimp, oysters/clams and cook for 5 minutes to heat through.
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21
At the very last add the file gumbo, blend well and remove from the heat and allow it to thicken.
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22
Allow the gumbo to set and when reheating, simmer gently and serve with cooked rice if desired.
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23
Fish Stock- Cooking down about 2 pounds of fish scraps or a mess of shellfish scraps can make the fish stock.
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24
In a small stockpot, add just enough water to cover.
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25
Add salt to taste and simmer for 20-30 minutes.
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26
Strain the stock before using.
