- 1 cup vegetable oil
- 1 cup flour
- 2 cups chopped onions
- 8 ribs celery, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth, canned or from base
- Two 28-ounce large cans tomatoes, diced
- Two 10-ounce packages frozen okra, sliced, thawed
- 1 pound crab claws
- ¼ cup Worcestershire sauce
- 1 tablespoon hot sauce
- 2 large dried bay leaves
- ½ cup fresh minced parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon sage
- 1 teaspoon pepper
- 2 pounds medium shrimp, peeled, and deveined (your fishmonger can do this)
- 1 quart oysters (do not drain water)
- 1 pound crab meat
- 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
- Hot cooked rice, to serve
Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often.
Transfer mixture to a Dutch oven or large kettle. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.
Add shrimp, oysters, crab meat, and fish to the pot; simmer 10-15 minutes. Remove and discard bay leaves.
Serve gumbo over hot cooked rice and, if desired, sprinkle with filé or chopped parsley.