Creole Gumbo

• 2 lbs peeled shrimp
• 1 lb crawfish tail
• 1 lb scallops
• 1 lb alligator sirloin
• 1 lb white fish
• 1 lb crabmeat
• 14 cup vegetable oil
• 4 tablespoons flour
• salt
• pepper
• white pepper
• 3 tablespoons crab boil
• 4 garlic cloves
• 3 bay leaves
• 1 tablespoon file powder
• 1 lb chopped okra
• 2 chopped onions
• 1 (16 ounce) can whole tomatoes
• 1 quart chicken broth
• hot sauce

1. Make roux base by mixing oil and flour in skillet and stir constantly over medium heat until dark brown.
2. DO NOT LET BURN!
3. ROUX BURNS EASILY!
4. Saute' onions, okra, scallops in skillet.
5. Combine roux, onions, okra, tomatoes, garlic, bay leaves, salt, pepper, white pepper, and crab boil wrapped in a cheesecloth "sock".
6. Simmer for one hour.
7. Add cubed alligator and simmer for another hour.
8. 15 minutes before serving, add RAW seafood and file' powder and simmer slowly.

shrimp, crawfish tail, alligator sirloin, white fish, crabmeat, vegetable oil, flour, salt, pepper, white pepper, crab boil, garlic, bay leaves, file powder, okra, onions, tomatoes, chicken broth, hot sauce

Taken from www.food.com/recipe/creole-gumbo-353552 (may not work)