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1
To make the stock: Bring about a gallon (16 cups) of water (including oyster liquor, if available) to a light boil in a large pot.
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2
Add all of the remaining stock ingredients.
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3
Return to a bare simmer and cook for about 30 minutes.
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4
Strain the stock into another large pot and discard the solids.
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5
To make the gumbo: Heat the oil in a large skillet until the oil shimmers.
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6
Add the okra and cook, stirring, for about 3 minutes.
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7
Remove the okra and set aside.
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8
Add the onions, bell pepper, celery, parsley, and oregano, and saute until the vegetables are soft.
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9
Add the vegetables, including the okra, to the stock and bring to a simmer.
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10
Add the Creole seasoning.
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11
Meanwhile, make the roux by melting the butter in a small saucepan over medium heat until it sizzles.
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12
Add the flour and whisk until it changes texture.
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13
Shift to a spoon and stir frequently until the roux reaches the desired color.
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14
For me, that would be the color of a pecan shell.
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15
Remove from the heat and stir in the sliced green onion.
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16
Keep stirring because the heat of the roux can still result in burning.
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17
Whisk half of the roux into the gumbo.
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18
It will rise to the surface and appear not to blend in, but if you keep whisking, it will.
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19
Add some of the remaining roux until the color and consistency of the gumbo are the way you want.
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20
Simmer the gumbo for about an hour.
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21
Season to taste with salt, pepper, and hot sauce.
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22
Just before serving, add the shrimp, crabmeat, crawfish tails, and/or oysters.
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23
Simmer 2-3 minutes, until the seafood is heated through.
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24
Serve with cooked long grain rice.
