I've never written it down but here goes: Make stock using shrimp shells and crawfish heads. Equal parts flour and oil to make a roux; stir constantly for about 35 mins until roux is color of peanut butter. Add diced onions (2), bell peppers (2), celery (3 stalks) and garlic to roux; season roux mixture with salt, pepper, cayenne and Tony Chaceries. Add roux mixture to stock a spoonful at a time. Stir well. Add worcheshire, bay leaf (2). Bring it up to a boil and turn down and simmer for 2 hours. Put shrimp and crawfish (or whatever seafood you want) into the gumbo and cook for 4 minutes. I add a touch of File' powder to mine also.
at 12:19 PM on Mar. 7, 2011