Seafood Gumbo

This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to Crab Boil Spices by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup  oil
• 3 -4  tablespoons flour
• 2  onions, chopped
• 2  stalks celery, chopped
• 1 (1 lb) bag  frozen chopped okra
• 1  quart chicken broth
• 1 (16 ounce) can whole tomatoes, w/liquid
• 4 -5  cloves garlic, crushed
• 2  bay leaves
• 2 -3  tablespoons  crab boil, tied in cheesecloth
•  salt & pepper
•  hot pepper sauce
• 2  lbs raw shrimp, peeled
• 1  lb  crabmeat or 2  cans  crabmeat
• 1  pint  oyster (OPTIONAL)
• 1  lb  firm  white fish fillet (halibut, white fish, cod)
• 1  tablespoon  gumbo file powder

Directions

1. To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
2. In large dutch oven, saute onion, celery, and okra until limp.
3. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
4. Simmer for 2 hours.
5. 10 minutes before serving, add all raw fish and seafood and the file powder.
6. Simmer until done, but do not boil.
7. Serve over bowls of rice.