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1
Heat the oil in a large, heavy pan and add the flour.
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2
Cook, stirring, to make a medium-brown roux (the color of peanut butter).
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3
Add the onion, scallions, garlic and celery and cook until softened.
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4
Add the tomatoes with their juice, breaking them down with the side of a spoon, then add the tomato paste, parsley, thyme, bay leaf, allspice, cloves, salt, peppers, cayenne to taste, lemon juice and water.
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5
Bring to a boil, stirring well.
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6
Add half the crabmeat and the whole crabs or claws.
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7
Simmer for 1-1/2 to 2 hours, stirring occasionally.
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8
If you like, you can scoop out allspice, cloves and bay leaf.
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9
Add the shrimp and the remaining crab and simmer for a further 15 minutes.
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10
Remove the pan from the heat and stir in enough file powder to thicken.
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11
Do not boil the gumbo after adding the file powder.
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12
Serve hot.
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13
NOTE*****Other seafood, such as purged crawfish, lobster and well scrubbed clams may be added to the gumbo, as available.
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14
Cooked seafood may be used, too.
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15
The finished gumbo will not have the richness of flavor given by crab cooked in it, but will still be delicious.
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16
Just heat cooked seafood through in the finished sauce.
