Seafood Gumbo

Ingredients

• 1 batch of light roux, 1 cup flour 1 cup oil
• 3 quarts of seafood stock
• 1 pound – 35 count shrimp, peeled and deveined
• 1 pound lump crabmeat
• 2 dozen shucked oysters , liquid reserved
• 1 pound crab claw meat
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green peppers
• 1 cup chopped green onions
• 1 /2 cup chopped parsley
• Salt, pepper, and cayenne pepper to taste
• 2 cups steamed rice
• File powder to taste

Directions

In a large cast iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.