This gumbo is packed with good things from the sea and makes enough to feed a fleet of hungry people. Feel free to cut the recipe in half if your crew is smaller. I adapted this recipe from one in Sharing Our Catch, a cookbook from the Ladies Society of St. Margaret’s Church in Bayou La Batre, Alabama.
1 cup vegetable oil or bacon drippings
1 cup flour
2 medium onions, chopped
2 stalks celery, chopped
1 large green bell pepper, chopped
6 garlic cloves, minced
1 gallon chicken broth
4 cups sliced okra
Salt and black pepper
1 pint oysters, undrained
1 pound claw crabmeat
2 pounds medium shrimp, peeled and deveined
1/2 cup chopped parsley
1/2 cup chopped green onion tops
Cooked rice
Filé
Make a roux by combining the vegetable oil or bacon drippings and flour in a large, heavy pot over medium heat. Cook, stirring constantly, until the roux is the color of a copper penny, 10–15 minutes. Do not stop stirring at any time. Adjust the heat if the roux is cooking too fast. Do not burn the roux, because it will ruin the gumbo. If you see any burned black specks, discard the roux, wash the pot, and start over.
When the roux is the proper color, add the onions, celery, green bell pepper, and garlic. Cook, stirring constantly, until the vegetables are tender. Reduce the heat if necessary.
Warm the chicken broth in a saucepan, then gradually add the warm chicken broth to the roux mixture in small amounts, blending well after each addition. Add the okra. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 1 hour. Taste and add salt and pepper as needed. Add all the seafood, then bring to a boil, reduce the heat, and simmer for 10–15 minutes or until the seafood is cooked through. Top with the parsley and green onion tops, then serve over rice. Pass filé at the table.