Part 2. Seafood Gumbo:
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The propotions in this recipe are sufficient for 6 large servings, and can be adjusted accordingly. Make more, not less, as leftovers refrigerated overnight and reheated usually are better than fresh, IMO. The seafood used can be varied, depending on what is at hand. The fresher the better. I have made additions and or substitutions including but not limited to: grouper, catfish, redfish, crawfish, stone crab, scallops and clams.

Ingredients:
1/2 - 3/4 cup medium roux (color of mik chocolate)
2 quarts boiling water, or preferrably
equal amounts water and shrimp stock or bottled clam juice as a substitute
1 lb fresh shrimp, peeled
1 pt. fresh oysters
1 lb fresh blue crab - preferrably claw meat
2 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
1 lb chopped, fresh okra (smothered)
2 or 3 bay leaves
cayenne and fresh ground black pepper to taste (a good place to start is with 1 tbsp each)
1 tbsp creole seasoning (or salt)
2 tbsp parsely, fresh if possible, file powder, and chopped green onion (for garnish)

While making a medium roux, bring water and stock to a boil in a large pot.
Smother the okra with the vegetables and a little stock and 1 tbsp fat.
Add vegetables to the roux, blending until onions become translucent.
Add seasoning and blend the roux and vegetables into the boiling water
and cook on medium high heat for about 30 minutes (until vegetables are tender).
Reduce heat to low and add seafood: if whole or filleted fish is used,
cut into ~1-2 inch chunks and cook in the gumbo for approximately 5 minutes,
adding the shrimp for the last two minutes, finally adding oysters and crabmeat
and immediately removing from heat.

Garnish with parsely, file and chopped green onion, serving over cooked rice w/french bread or hard rolls, salad, cole slaw, potato salad whathaveyou for sides.

Good as is or even better reheated from the refrigeraton (don’t boil when reheating) the following day.