See the Recipe
Ingredients:

  • 3⁄4 cup vegetable oil
  • 3⁄4 cup all-purpose flour
  • 1 cup finely chopped onion
  • 1⁄2 cup finely chopped green bell pepper
  • 1⁄2 cup finely chopped celery
  • 6 cups hot double-rich fish stock
  • 1 tsp. salt
  • 1⁄2 tsp. cayenne
  • 1 lb. medium shrimp, peeled and deveined
  • 1 pint or more shucked raw oysters and their liquor
  • 1 lb. lump crabmeat
  • 2 tbsp. finely chopped scallions
  • 1 tbsp. finely chopped parsley
  • 1⁄4 cup filé powder

Instructions:

  1. Make a dark brown roux with the oil and flour.
  2. Raise heat. Add onions, peppers, and celery; cook until tender, about 15 minutes.
  3. Add hot stock in a thin stream, stirring constantly. (Take care not to add the stock too quickly or at too low a temperature, or the roux will separate.) Add salt and cayenne and bring to a simmer, stirring frequently. Reduce heat to low and simmer for 1 hour.
  4. Add shrimp, oysters, and crab, and cook for 3 to 5 minutes more. Stir in scallions and parsley. Stir in file powder at the table to thicken gumbo. Serve with white rice.
  5. Make a dark brown roux with the oil and flour.
  6. Raise heat. Add onions, peppers, and celery; cook until tender, about 15 minutes.
  7. Add hot stock in a thin stream, stirring constantly. (Take care not to add the stock too quickly or at too low a temperature, or the roux will separate.) Add salt and cayenne and bring to a simmer, stirring frequently. Reduce heat to low and simmer for 1 hour.
  8. Add shrimp, oysters, and crab, and cook for 3 to 5 minutes more. Stir in scallions and parsley. Stir in file powder at the table to thicken gumbo. Serve with white rice.