Gumbo

• cup vegetable oil↗1⁄2
• cup all-purpose flour↗1⁄2
• large onion, diced↗1
• cup chopped fresh parsley1⁄2
• cup chopped celery1⁄2
• cup chopped green bell pepper1⁄2
• cup chopped red bell pepper1⁄2
• cup sliced scallion1⁄2
• cloves minced garlic6
• cups chicken broth↗4
• teaspoon salt↗1
• teaspoon creole seasoning (Tony Chachere's)1
• 2 lbs shrimp or 2 lbs chicken (etc.)↗2

Step-by-step instructions

1. 1

   In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.

2. 2

   You will have to stir almost constantly.

3. 3

   This is called the roux.

4. 4

   Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.

5. 5

   Add broth, salt, and creole seasoning.

6. 6

   (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).

7. 7

   Cover pot and simmer 15 minutes stirring occasionally.

8. 8

   Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).

9. 9

   Ladle over steamed white rice.