Seafood Gumbo

• 1 cup butter
• 1 cup flour
• 2 onions, chopped
• 2 ribs celery, finely chopped
• 1/2 green bell pepper, finely chopped
• 6 cloves garlic, minced
• 3 bay leaves
• 2 quarts shrimp or seafood stock
• 4 blue crabs, halved
• 1 pound raw shrimp, peeled and deveined
• 1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces
• 1/4 cup chopped parsley
• 1 bunch green onions, chopped
• 1 pint oysters, in their liquor
• Serving suggestion: cooked white rice

1. In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth.
2. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
3. Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes.
4. Add stock and whisk to combine.
5. Bring to a boil, skim surface, and reduce heat to a simmer.
6. Add crabs and cook for 1 1/2 hours, until thickened and flavorful.
7. If gumbo seems too thick, thin with water or seafood stock.
8. Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through.
9. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes.
10. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.

butter, flour, onions, celery, green bell pepper, garlic, bay leaves, shrimp, crabs, shrimp, fish, parsley, green onions, oysters, suggestion

Taken from www.foodnetwork.com/recipes/emeril-lagasse/seafood-gumbo-recipe2.html (may not work)