|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Onions||2 Large, chopped|
|Onions||2 Large, chopped to make 2 cups|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||1 3⁄4 Pound (1 Can)|
|Condensed chicken broth||1 Can (10 oz)|
|Water||2 Cup (32 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Pepper red||1⁄4 Teaspoon (3 Packages)|
|Liquid red pepper seasoning||1⁄4 Teaspoon|
|Crab meat/Two cans, 7 1/2 ounces each crab meat||1 Pound|
|Oysters/Three cans, about 7 ounces each) oysters||1 Pint|
|File powder||2 Tablespoon|
|Boiled rice||1 Cup (16 tbs) (For Frying)|
|Creole boiled rice||1 Cup (16 tbs)|
1 In a heavy kettle, make a roux (the flavor base for many Creole dishes) by melting butter or margarine; stir in flour. Cook, stirring constantly, over low heat, until flour turns a rich brown, about 15 minutes.
2 Stir in onion and garlic. Cook, stirring often until soft, about 10 minutes. Add tomatoes, chicken broth, water, salt, Worcestershire sauce, and pepper seasoning. Cover the kettle.
3 Simmer for 15 minutes to develop the flavors. Add crab meat and oysters with their liquor. Continue cooking, just until oysters are curled, about 5 minutes.
4 Sprinkle fill powder into gumbo and stir in to the thicken broth.
5 Serve hot.