4 Tbsp. butter or margarine
3 Tbsp. flour
2 large onions, chopped
1 clove garlic, minced
1 (1 lb. 12 oz.) can tomatoes
1 can condensed chicken broth
2 c. water
1 tsp. Worcestershire sauce
1/4 tsp. liquid red pepper
1 lb. crabmeat
1 pt. oysters
1 lb. shrimp
2 Tbsp. file powder
Make a roux by melting butter or margarine in a heavy
kettle; stir in flour. Cook, stirring constantly, over low
heat, until flour turns rich brown, about 15 minutes. Stir in
onions and garlic. Cook, stirring often, until soft, about 10
minutes. Add tomatoes, chicken broth, water, salt,
Worcestershire sauce and pepper seasoning. Cover kettle.
Simmer 15 minutes to develop flavors. Add crabmeat, oysters
(their liquor) and shrimp. Continue cooking just until oysters
are curled, about 15 minutes. Sprinkle file powder into gumbo
and stir in thickened broth. Serve in deep bowls over rice.
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