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1
Bring the stock to a simmer in a large pot.
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2
Gradually spoon in the roux until your desired thickness is achieved.
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3
After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening.
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4
Once desired thickness is achieved, add all the seasonings and bring back to a simmer.
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5
Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.
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6
Add the onions, bell peppers, celery, and tomatoes.
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7
Adjust seasonings, to taste.
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8
Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer.
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9
Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes.
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10
Discard any unopened clams.
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11
Making gumbo is a time consuming process.
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12
It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well.
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13
Serve your gumbo over white rice and make sure you don't forget the file powder.
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14
Enjoy!
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15
1 cup (2 sticks) butter
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16
1 cup all-purpose flour
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17
In a pot over medium heat, add the butter and melt.
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18
When the butter is melted, stir in the flour.
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19
Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes.
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20
Remove from the heat and cool.
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21
This can be done several days in advance.
