Gumbo File Powder, Hot Sauce, Worcestershire Sauce, to pass at table
Instructions
Spray a skillet with nonstick spray and set over medium-high heat. Add okra, onion, bell pepper, celery, and garlic; saute about 5 minutes. Transfer to a bowl and set aside.
To make the roux, add the oil to the skillet, then the flour. Stir until well blended. Cook, stirring, until the flour is a rich brown color, but not black, about 10 minutes.
Add the water in a thin stream, stirring continuously to remove any lumps, and bring to a simmer. Stir in the bay leaves, thyme, and cayenne; then add tomatoes. Return the vegetables to the pan and simmer for 5 minutes. Add the shrimp and crab meat and simmer just until the shrimp are opaque in the center, about 2-3 minutes. Discard bay leaves. Season with salt and pepper.
You can serve as is, or with rice. Pass the file powder, hot sauce, and Worcestershire sauce so people can add their own as desired.
Recipe by The Culinary Cellar at https://theculinarycellar.com/seafood-gumbo/