Aunt Carolyn Seafood Gumbo

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Step 1

Stock - Combine water (I usually add more than 2 qt. in a pot because some will evaporate out while cooking). May start out with 2 ½ qts. and Old Bay. Heat to boil, reduce to simmer until ready to use.

Step 2

Chop onions, bell pepper, celery, garlic and parsley. Set aside until ready to add.

Step 3

In heavy pot, mix flour and oil before turning on burner until completely mixed. Turn on burner to a low to medium flame. You must stir continuously until the right color (Hershey Chocolate Milk color) is achieved. If you burn the roux, start over!

Step 4

Once the roux is the right color, add chopped vegetables. Continue to cook until vegetables are completely tender (sometimes I will cover with a lid to help steam the vegetables but still need to stir often). Add in Worchestershire and File'. Cook for additional 10 minutes or so. Add in can of tomatoes and remaining seasonings and cook 15 more minutes.

Step 5

Stir stock well to ensure all seasoning has not settled to bottom of pot. Measure out 2 qts. Slowly add stock to roux/vegetable mixture. Simmer for 2 hours with lid, stirring occasionally. Adjust seasoning to taste. Add seafood and cook till shrimp are done. Serve over rice. ***Best if made a day in advance and refrigerate overnight.