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Seafood Gumbo with Crawfish
1 cup vegetable oil
1 cup all-purpose flour
6 celery stalks, diced
2 large onions, diced
2 bell peppers, diced
6 garlic cloves, minced
2 tablespoons Creole seasoning
Salt and pepper, to taste
4 quarts seafood stock
1 pint shucked Gulf oysters and their oyster liquor
1 pound wild-caught Gulf shrimp, peeled and deveined
1 pound peeled Louisiana crawfish tails, with fat
4 gumbo crabs, halved
1 bunch green onions, chopped, tops only, for garnish
1 bunch parsley, chopped, for garnish
Cooked white rice, for serving
Heat oil in a large, heavy-bottomed pot or Dutch oven over low heat.
Add flour a little bit at a time, stirring constantly, and cook 30 minutes to make a medium-brown roux. Add celery, onion and bell pepper and continue stirring until vegetables are wilted, about 8-10 minutes. Add the garlic, Creole seasoning, salt and pepper, and continue cooking until garlic is fragrant, about 5 minutes.
Slowly add stock and oyster liquor, one ladleful at a time, stirring after each. Bring to a boil, then reduce to a simmer and cook 30 minutes, stirring occasionally.
Add oysters, shrimp, crawfish tails and gumbo crabs. Return to a boil and cook an additional 5 minutes.
Season with additional salt and pepper if needed. Serve over rice and top with parsley and green onions.