Posted by LladyRusty - April 26, 2001

Source: Chef Anthony Redfield - B. J. Duckwater's, Pensacola, FL

8 bay leaves
1 tablespoon thyme
2 tablespoons black pepper
2 tablespoons salt
1 tablespoon thyme
1 tablespoon allspice
2 tablespoons oregano
1 tablespoon basil
2 cups vegetable oil
4 cups all-purpose flour
2 cups chopped onion
2 tablespoons Cajun spice
2 cups chopped celery
1 tablespoon granulated sugar
3 pounds frozen okra pieces
3 quarts clam juice
1 quart water
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon Cajun seasoning
1 cup chopped celery
3 pounds shrimp
1 tablespoon chopped garlic
1 pound crabmeat
1/3 cup chopped parsley
1 cup chopped onion
1/2 cup chopped scallions
1/3 cup gumbo file

Combine bay leaves, thyme, black pepper, salt, allspice, oregano and basil. Set aside.

Heat oil until smoking. Add flour and cook until dark brown.

Add chopped onion, Cajun spice, chopped celery, sugar and frozen okra pieces Add to hot roux. Cook to saut?vegetables.

Add clam juice, water, Worcestershire sauce, Tabasco sauce and Cajun seasoning to roux and saut?d vegetables. Bring to a boil.

Add remaining ingredients. Bring to a boil.

Add gumbo file to finished gumbo. Serve over rice.

Makes 1 1/2 gallons. Servings: 12