This is a Williams-Sonoma recipe that is awesome! It's our favorite seafood gumbo recipe and it tastes like something you would eat at a fine dining restaurant in New Orleans. It's best served with a scoop of white rice. 2 cups of uncooked white rice will make enough for 6 servings.
1 lg yellow onion
1 green bell pepper
1 red bell pepper
1/2 lb okra (can use frozen)
1/2 cup canola or veggie oil
6 TB all-purpose flour
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes with juices (can use no salt)
5 cups fish stock** or bottled clam juice (I used 2 cups clam juice, 2 cups chicken stock and 1 cup water)
2 bay leaves
2 1/2 TB creole seasoning blend
pepper to taste (salt should not be needed)
1/2 lb andouille sausage or conecuh (smoked sausage), cut into 1" slices
1 lb large shrimp, peeled and deveined
1 cup large fresh-cooked crabmeat picked over to remove shell (I've used already picked real crab)
1 tsp file powder (if needed to thicken)
cooked white rice for serving
2 TB finely chopped fresh flat-leaf parsley
Dice the onion and the bell peppers. Set aside. Trim the stems from okra pods, then cut the pods crosswise into 1/2" thick slices. In a large, heavy soup pot over medium heat warm 2 TB of the canola oil. Add the okra and saute, stirring occasionally, until golden brown and softened, about 15 minutes. Transfer to a bowl and set aside.
In the same pot over medium heat, warm the remaining 6 TB oil for 2 minutes. Whisk in the flour until incorporated. Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, ~4 minutes. Do NOT let the roux turn black. Add the onion and peppers and cook , stirring occasionally, until softened, 8-10 minutes. Add the garlic and cook for 1 minute more.
Add the reserved okra, the tomatoes, with their juices, stock bay leaves, creole seasoning, salt and pepper. Increase the heat to med-high and bring to a boil. Reduce the heat to med-low and simmer for 30 minutes to blend the flavors.
Stir in the sausage, shrimp and crab meat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more. Sprinkle in the fele powder and stir for 30 seconds. Remove from the heat and discard the bay leaves.
To serve, spoon white rice into warmed bowls, ladle the gumbo on top and garnish with the parsley.
** to make fish stock, can use shrimp with shells and heads on, use heads and shells in 4 qt saucepan with 2 qts water, set over HIGH heat and bring to a boil. Decrease the heat to LOW and simmer for 1 hour or until reduced to 1 qt. Strain liquid and discard solids.