Seafood Filé Gumbo | Brennan's Restaurant : A New Orleans Tradition Since 1946

Ingredients

• 2 cups canola oil
• 1 cups All Purpose flour
• 1 quart onions, small dice
• 1 pint celery, small dice
• 1 pint red bell peppers, small dice
• 1 pint green bell peppers, small dice
• 1cup chopped garlic
• 1 pound okra, sliced into ¼ slices
• 5 pounds Andouille, quartered lengthwise and sliced 1/4in thick
• 1 teaspoon filé powder
• 1 quart diced tomatoes
• 3 gallons crab stock or shrimp stock (recipe follows)
• 1/3 cup kosher salt
• 1/8 teaspoon Creole spice
• 3 bay leaves
• 4 sprigs fresh thyme
• 2 pounds jumbo lump crabmeat
• 40 fresh shucked oysters
• 2 pounds (21/25 count) shrimp, peeled and deveined
• 1/2 cup Crystal hot sauce
• 5 pounds crab bodies or shrimp shells
• 1 onion, peeled
• 1 head garlic, cut in half
• 2 bay leaves
• 1 tablespoon black peppercorns
• 3 gallons cold water
• Makes: 1 Quart
• 1 pound basmati rice
• 24 ounces water