Seafood Gumbo

• 1 c. oil
• 2 c. all-purpose flour
• 4 c. chopped onion
• 1 c. chopped bell pepper
• 1 c. chopped celery
• 1 c. finely chopped fresh parsley
• 1 c. chopped green onion
• 1 gal. fish stock or water
• 2 Tbsp. minced garlic or 2 cloves
• salt, Louisiana hot sauce or ground cayenne pepper to taste
• 1 1/2 lb. crawfish tails, cleaned and deveined
• 1 1/2 lb. shrimp, cleaned and peeled or any combination of crawfish or shrimp that makes 3 lb.
• 6 crab bodies, broken in half or 1 to 2 (6 oz.) cans crabmeat
• 2 c. dry white wine
• 2 Tbsp. Worcestershire sauce

1. Heat the oil in a large heavy iron pot over medium heat, then stir in the flour and make a roux; this should take about 45 minutes.
2. To the roux, add the onions, bell pepper, parsley and green onions, stirring after each addition.
3. Cook, stirring frequently, until the vegetables are tender, then slowly add 1 cup of the stock, stirring until it forms a thick paste.
4. Stir in the garlic, wine and the remaining stock, then add Worcestershire, salt, hot sauce and stir.
5. Bring to a boil, then add the crawfish, shrimp and crabs.
6. Reduce the heat to low and simmer, covered, at least 2 hours, stirring occasionally.
7. Serve over cooked rice with file.
8. Leftovers can be frozen in smaller portions.
9. Yields 6 to 10 servings.

oil, flour, onion, bell pepper, celery, fresh parsley, green onion, fish stock, garlic, salt, crawfish tails, shrimp, crab bodies, white wine, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404435 (may not work)