Seafood Gumbo - Cajun Seafood Gumbo

• 5 quarts (4725 ml) water
• 1 cup (225 ml) flour
• 1 cup (225 ml) vegetable oil
• 1 bunch celery, cut into small pieces
• 2 bunches of green onions, cut up
• 2 large green peppers, cut into small pieces
• 1 large onion, cut into small pieces
• 1 lb (.5 kg). crabs or crab fingers
• 1 lb (.5 kg). fresh oysters (optional)
• 3 to 5 lbs (2.3 kg). fresh shrimp, cleaned and deveined
• 1 tbsp (15 ml). Kitchen Bouquet
• 1 tbsp (15 ml). Worcestershire sauce
• Creole seasoning to taste (Tony Chachere's is used in the South and used heavily)
• gumbo file

1. To make roux, heat oil slightly in a large stock pot.
2. Add flour and blend with a wisk.
3. Over medium heat, stir constantly until roux has reached the color "brown-black" (approximately 30 to 35 minutes).
4. Do not let roux burn (black specks will appear).
5. Adjust the heat as you cook the roux to prevent burning.
6. When roux is desired color, add the chopped vegetables and stir.
7. Add the water and Creole seasoning.
8. Bring this mixture to a boil and lower to simmer and cook approximately 30 minutes.
9. Prior to serving, add the seafood and serve when the seafood has cooked.
10. Serve over rice and sprinkle with gumbo file and additional Creole seasoning if desired.

water, flour, vegetable oil, celery, bunches of green onions, green peppers, onion, crab fingers, fresh oysters, fresh shrimp, kitchen, worcestershire sauce, chachere, gumbo file

Taken from online-cookbook.com/goto/cook/rpage/00031C (may not work)