Ingredients:

1/2 pound or more Catfish, Trout, or Redfish fillet.

1 pound Gulf Shrimp, peeled & de-veined.

1/2 pound Andouille sausage

1 cup diced onions

1 gallon water or shrimp stock

2 cups Crab meat

1 cup chopped celery

1 tsp. finely chopped parsley

4 cloves minced Garlic

Salt & fresh ground black pepper to taste

1/4 tsp. cayenne pepper powder

1 tsp. file’( sassafrass powder)

1/2 pound sliced Okra

1/2 cup or more of White Wine

2 Tbs. Worcestershire sauce

Ingredients for Roux

1/2 cup oil

1/2 cup All Purpose flour

Directions:

For Roux:

Place cooking oil in cast iron skillet over medium heat When oil is hot, stir flour in a little at a time, blending thoroughly with each addition lower heat
It is VERY important that you keep stirring constantly. After all flour is in and combined with the oil, cook and stir until golden brown roux is accomplished.

Gumbo:

In a good size cast iron Dutch Oven, add roux, diced onions, and celery. cook until onions and celery are wilted and then add water or stock, file’ powder and garlic. Cook un-covered for 1 hour and season to taste with salt, fresh ground black pepper, and cayenne. Add shrimp, parsley, sausage, and fish to mixture.
Cook another 10 to 15 minutes until boiling. Add white wine and worcestershire sauce.Turn off heat and serve over cooked rice in a soup bowl.