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1
Make the Crab Stock In a large pot, combine all of the ingredients except the crabs and bring to a boil.
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2
Add the crabs and simmer briskly over moderate heat for 1 hour, skimming as necessary.
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3
Strain the stock into a pot.
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4
You should have about 12 cups; add water if necessary, and reserve any extra stock for another use.
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5
Discard the crabs.
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6
Make the Gumbo In a large pot, heat the oil.
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7
Whisk in the flour and cook over moderately low heat, whisking constantly, until the roux is deep mahogany brown with a nutty aroma, about 40 minutes.
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8
Stir in the andouille, onion, celery, red and green bell peppers, garlic and okra and cook, stirring occasionally, until the vegetables soften, about 10 minutes.
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9
Add the tomatoes, file powder, Creole seasoning, thyme, bay leaf, salt and the 12 cups of crab stock.
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10
Simmer over moderate heat for 1 hour and 30 minutes, stirring occasionally.
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11
Stir in the crabmeat, shrimp, oysters and 2 tablespoons of hot sauce and cook until the shrimp are white throughout, about 3 minutes.
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12
Discard the thyme sprigs and bay leaf.
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13
Ladle the gumbo into bowls and top with rice.
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14
Garnish with scallions; serve with hot sauce.
