Louisiana Seafood Gumbo | Cruise Scoop

Ingredients

• 2 lb (907 g) med shrimp in shells
• 2 doz oysters in the shell
• 1 lb (454 g) lump crabmeat
• 6 stalks celery
• 3 med green bell peppers
• 3 med yellow onions
• 1 bunch parsley, chopped
• 2 tsp (3 g) dried thyme, divided
• 4 bay leaves
• 2 T (20 g) garlic, chopped, divided
• 6 C (1420 ml) water
• 2 C (473 ml) dry white wine
• 1 C (237 ml) vegetable oil
• 1 C (125 g) flour
• ½ lb (227 g) andouille sausage, sliced
• 2 tsp (5 g) Creole seasoning
• 3 lg tomatoes, seeded and diced
• 1 lb (454 g) fresh okra, sliced ⅜ in (10 mm) thick
• Salt and pepper to taste
• Hot sauce to taste
• 2 C (322 g) cooked white rice, optional
• 2 bunches green onions, tops only, sliced
• Hot sauce to taste, Crystal or similar brand preferred
• Filé to taste