Papa Richard'S Seafood Gumbo

• 1 (10 1/2 ounce) can lump crabmeat
• 2 lbs fresh shrimp (peeled and deveined)
• 4 tablespoons flour
• 4 tablespoons olive oil
• 1/2 cup shallot (minced)
• 1 cup onion (chopped)
• 4 cups water
• 1 pint oyster (optional)
• 1 lb catfish (optional)
• 4 garlic cloves (finely chopped)
• 1/4 teaspoon thyme
• 1/8 teaspoon cayenne pepper
• 1 tablespoon dried celery flakes
• 2 cups okra (sliced)

1. prepare onions, garlic, and okra using food processor to finely chop.
2. use cast iron skillet for best roux.
3. saute flour in oil until golden brown.
4. add onions and garlic, continue sauteing until onions are tender and light golden in color. (For dark roux, continue to brown, be careful not to burn roux).
5. add water and all seasonings except gumbo file.
6. bring to a rolling boil, reduce heat and let cook for about 40 minutes.
7. add crab meat and bring to a boil, reduce heat and simmer for 30 minutes.
8. add shrimp, oysters, and fish. cook for 30 minutes.
9. when done, add 1 tbsp gumbo file to the pot.
10. server over steaming rice. season to taste.

lump crabmeat, shrimp, flour, olive oil, shallot, onion, water, oyster, garlic, thyme, cayenne pepper, celery flakes, okra

Taken from www.food.com/recipe/papa-richards-seafood-gumbo-285434 (may not work)