1 lb. jumbo lump blue crab meat
1 lb. crayfish tail meat
1 lb. Andouille sausage, sliced thin
3 cups shucked oysters and reserved juices
8 tbs. flour
8 tbs. canola oil
1 cup each of diced celery, onion and red bell pepper
2 cups sliced fresh okra
12 ounces diced tomatoes in their own juice
3 tbs. Worcestershire sauce
3 tbs. gumbo file powder (ground sassafras)
1 habanero or Scotch bonnet chili, minced (Dried chiles are also a fine substitute.)
5 cups chicken stock
3 cups fish stock or clam juice
1 tbs. dried thyme
3 cloves minced garlic
1 bay leaf
Place the flour and oil in a large, well-insulated soup pot over medium heat.
Stir every 45 seconds as the roux turns blond, then brown, then dark brown. This will take as much as 20 minutes, but it is what makes the gumbo so good!
When the stock is very dark brown and aromatic, add the vegetables, Andouille sausage, herbs, spices and garlic.
Saute until onions are glassy; add the tomatoes and stir.
Add the stock and Worcestershire sauce.
Bring mixture to a boil, reduce heat to maintain a simmer, and simmer for 60 to 70 minutes.
Add the seafood and continue cooking for 10 minutes.
Season with salt and pepper, and serve with rice, or while passing crusty bread at the table!