How to make it

  • Make a roux by mixing oil and flour over medium heat in skillet (stirring constantly) until it is a rich dark brown.
  • Cook on high 1 minute and then stir. Repeat this step, reducing cooking time as roux becomes light brown. Continue until mixture has turned a deep rich brown (don't burn). Saute' onions, celery, bell pepper and green onions with roux in large stock pot until vegetables are wilted (not browned). Place okra and sausage on a plate covered with paper towels to remove excess fat. Add shrimp, sausage, okra and garlic to cooked vegetables and saute' for 2 minutes, stirring constantly. Add tomatoes, tomato sauce, water, Creole seasoning, file', salt and pepper and bring to a light bubble. Cook 8 minutes. Add crab meat and cook 5 minutes until shrimp is tender. Do not overcook seafood. Serve alone or over rice.

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