Ingredients
1 cup oil
4 cups seafood stock
4 cups chicken stock
6 gumbo crabs or a 1/2 lb crab meat
Salt
2 lbs shrimp
Cayenne pepper
1 cup flour
2 cups chopped onion
2 cups chopped celery
Cooked rice
2 cups chopped green pepper
1 tbsp chopped garlic
1/2 tsp thyme
File powder
Preparation
Make a roux with equal parts oil and flour, stirring constantly, and cook until nut brown to dark brown. Add onion, celery, green pepper, and then garlic later. Stir continuously until vegetables are tender. Stir in broths gradually and bring to boil. Add crabs now if using whole gumbo crabs. Reduce to simmer and cook for an hour or more. Add cayenne pepper until desired level of spiciness. After boiling, add file powder to desired thickness. Add shrimp and crab meat 10 mins before serving.
