2 cups olive oil
5 cups flour
Heat the olive oil in a high walled pot. Stir in the flour. Cook the flour VERY slowly, stirring constantly. They flour must be browned to a dark brown. This takes at least 30 minutes. Be careful not to burn the roux or you will have to start over.
6 cups chopped onion
3 cups chopped bell pepper
2 cups chopped green onions
1/2 cup minced garlic
2 8 oz. cans tomato sauce
1 cup chopped fresh parsley
4 Tbsp. Worcestershire sauce
4 Tbsp. CaJohns Habanero Garlic hot sauce
3 Tbsp. Fire Salt
6 quarts water
2 cups dry white wine
3 lbs. Shrimp, peeled & deveined
Add the chopped onion and bell pepper to the roux stirring constantly until the onions are clear. Add tomato sauce and green onions and cook stirring until the roux is back to it’s original color. Add garlic, parsley, water, Worcestershire sauce, Fire Salt, hot sauce and wine. Cook for 45 minutes.
Clean the crabs by placing them in boiling water. Use only the bodies broken in half and the large claws. Drop the crabs and shrimp into the gumbo and let cook for at least two hours.
Serve over cooked rice sprinkled with filé.