World Championship Seafood Gumbo Recipe | Explore Louisiana

Ingredients

• 5 quarts water
• 1 quart shrimp stock
• 1 teaspoon crab boil mix
• 1 ½ cups premade light oil-based roux
• 1 large can tomatoes, mashed with juice
• 1 eight-ounce can tomato sauce
• 1 or 2 large onions, chopped
• 1 cup green onions, chopped
• 2 or 3 celery stalks, chopped
• ½ cup parsley, chopped
• 4 pounds raw Louisiana shrimp
• 1 pound Louisiana crabmeat
• 1 quart Louisiana oysters with juice
• 2 containers of Louisiana crab fingers, 1 pound each
• Salt and red pepper to taste
• Prepared rice