|Vegetable oil||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Chopped onions||2 1⁄2 Cup (40 tbs)|
|Minced garlic||1 Tablespoon|
|Chopped tomatoes||3 Cup (48 tbs)|
|Chopped green bell peppers||3⁄4 Cup (12 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Blue crab/1 1/2 pounds dungeness crab, shells cracked||1 1⁄2 Pound, shells cracked|
|Uncooked medium shrimp||2 Pound, shelled and deveined|
|Smoked sausage||1 1⁄2 Pound, skinned and sliced 1/4 inch thick|
|Fresh okra||1 1⁄4 Pound, sliced 1/2 inch thick|
|Water||2 1⁄2 Quart|
|Bay leaves||4 , crushed|
|Thyme leaves||2 Teaspoon|
|Black pepper||1 Teaspoon|
|Cayenne pepper||2 Teaspoon (To Taste)|
|Fresh lemon juice||5 Teaspoon|
|Shucked oysters||2 Cup (32 tbs)|
|Boiled long-grain white rice||6 Cup (96 tbs)|
|Blue crab/1 1/2 pounds dungeness crab||1 1⁄2 Pound, shells cracked|
Pour oil into a heavy bottomed 8-quart pan and place over low to medium heat.
When oil is warm, slowly add flour and stir until smooth.
Stirring constantly, cook roux 30 to 45 minutes, until medium brown in color.
Watch the heat carefully so as not to scorch the roux or it will have to be discarded and started over again.
When the roux is properly browned, add the onions and garlic.
Stir and saute 2 to 3 minutes.
Mix in chopped tomatoes, bell pepper, green onion, and parsley.
Stir and saute 10 to 15 minutes longer, until vegetables have softened.
Then add the crab, 1/2 the shrimp, all the sausage and okra.
Stirring constantly, slowly pour in 2 1/2 quarts water.
Bring to a boil over medium-high heat.
Lower heat, add all the spices and lemon juice and simmer the gumbo, uncovered, 45 minutes to 1 hour.
About 15 minutes before serving, add the remaining shrimp and all the oysters. (Now is the time to add a little water if a thinner gumbo is desired.) Simmer gently.