RSJ’s Seafood Gumbo — Robert St. John

Ingredients

• 5 cups Shrimp stock
• 5 cups Chicken stock
• 5 Gumbo crabs
• 3 1/2 cups Tomatoes, diced with juice
• 2/3 cup Tomato sauce (one 8-ounce can)
• 2 Tbl Worcestershire
• 1 tsp Black pepper
• 2 Bay leaves
• 2 1/2 tsp Basil
• 1 tsp Oregano
• 3/4 cup Cottonseed or canola oil
• 1 1/4 cups Flour
• 2 cups Okra, sliced
• 3 cups Yellow onion, medium dice
• 1 1/2 cups Celery, medium dice
• 1 cup Green onion, chopped
• 1 cup Bell peppers, medium dice
• 1/2 cup Parsley, chopped
• 3 tsp Garlic, minced
• 2 tsp Cayenne pepper
• 2 tsp Creole Seasoning
• 3 tsp Cayenne and Garlic Sauce
• 2 lbs lLarge shrimp, peeled and deveined
• 1 lb Oysters, with juice
• 1 lb Claw crabmeat, picked of all shell
• 1 lb Lump crabmeat, picked of all shell