Big Daddy'S Seafood Gumbo

• 1/4 cup butter
• 1/4 cup flour
• 8 cups water
• 1/4 cup instant rice
• 1 onion, diced
• 1/4 cup celery, diced
• 3 sweet peppers, diced
• 1 lb swordfish, cubed you can use any kind of fish
• 1 lb crawfish tail
• 1 lb raw shrimp
• 5 okra, sliced
• 1 (5 ounce) can tomato sauce
• 1 (16 ounce) can diced tomatoes, drained
• 10 mussels
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon gumbo file
• 1 teaspoon Worcestershire sauce

1. Make a roux by melting the butter in a small sauce pan over low heat and gradually sprinkling in the flour and immediately start stirring constantly until it reaches a nice golden brown color. This may take 10- 20 minutes. Remove from heat and continue stirring until cool. If black specks appear it is burned and you will have to start over.
2. Add onions, celery and peppers and roux to a large pot over medium heat and saute until the vegetables are tender.
3. Add in water, rice, tomatoes, okras, seasonings, Worcestershire sauce and tomato sauce.
4. Reduce heat and simmer for 5 minutes.
5. Add fish, raw shrimp and crawfish.
6. Add more seasonings if needed.
7. Continue cooking for an additional 10 - 20 minutes.
8. Add the mussels and simmer an additional 5 minutes, once the mussels open, they are ready.
9. The longer this cooks the better it tastes.

butter, flour, water, instant rice, onion, celery, sweet peppers, swordfish, crawfish tail, shrimp, okra, tomato sauce, tomatoes, mussels, bay seasoning, gumbo file, worcestershire sauce

Taken from www.food.com/recipe/big-daddys-seafood-gumbo-437749 (may not work)